Potato and Jerusalem artichoke gratin with portobello steaks

Who doesn't love a potato gratin? Especially when it hides tasty slices of Jerusalem artichokes. For the gratin, the meatiest of mushrooms, portabellone, is served in a rich marinade.

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% Daily Values based on a 2,000 calorie diet

Step 1

Put the portabello mushrooms in a baking tray. Press the garlic cloves into a bowl. Mix in olive oil, soy sauce, tomato puree, mustard, agave syrup, salt and black pepper. Pour the marinade over the mushrooms and turn around so that they are completely covered. Wrap and let stand for at least 30 minutes. Then fry the mushrooms in a little oil in a frying pan.

Step 2

Heat the oven to 200 degrees.

Step 3

Peel the potatoes and Jerusalem artichokes and slice thinly. Thinly slice the yellow onion and garlic cloves. Put everything in a large saucepan together with cream, milk, salt and black pepper. Bring to the boil and simmer for 10-15 minutes until you have a thick, creamy mixture. Taste if more salt and pepper is needed. Pour everything into a gratin dish and gratinate in the oven for about 30 minutes. The gratin should have a nice surface.

Step 4

Serve the gratin with the portabello roasts and a green salad

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