Cast Iron Sunchoke & Spelt Gratin with Brown Butter Sage

The late autumn sun casts long shadows across the garden as I dig into the earth, pulling up the last of the season’s hidden treasures. It’s a ritual I cherish – the cool, damp soil clinging to my gloves, the earthy scent rising with each unearthed gem. This year, the sunchokes (also known as Jerusalem artichokes) are abundant, their knobbly forms promising a hearty, comforting meal. Their unassuming appearance belies a delightful, nutty flavor that sings of the season. After a long day of tending to the land, there’s nothing quite like the warmth of the oven and the aroma of a bubbling gratin to soothe the soul. This Cast Iron Sunchoke & Spelt Gratin with Brown Butter Sage is more than just a recipe; it's an embodiment of the season, a celebration of simple pleasures, and a nod to the resourcefulness that homesteading encourages.

Why You’ll Love This Recipe

This isn't your average potato gratin. This Cast Iron Sunchoke & Spelt Gratin offers a delightful twist on a classic comfort food, perfect for the adventurous home cook who appreciates seasonal cooking and farm-to-table fare. What makes this recipe special for Better Homes and Harvests readers? It's all about celebrating the underappreciated sunchoke. Often overlooked in favor of more familiar root vegetables, sunchokes offer a unique, slightly sweet, and nutty flavor profile that adds depth and complexity to any dish.

Beyond the star ingredient, this recipe also incorporates spelt flour, a heritage grain known for its wholesome flavor and nutritional benefits. Using spelt in the roux creates a slightly heartier, nuttier base for the creamy sauce, perfectly complementing the sunchokes. The brown butter sage sauce adds a final layer of richness and aromatic complexity, elevating the gratin to a truly special occasion dish. And finally, cooking it in a cast iron skillet creates the perfect crust.

This recipe is perfect for those seeking to:

• Expand their culinary horizons: Discover the delicious potential of forgotten vegetables like sunchokes.
• Embrace seasonal eating: Utilize readily available ingredients during the fall and winter months.
• Create a hearty and comforting meal: Perfect for family gatherings or cozy nights in.
• Incorporate heritage grains: Explore the unique flavor and nutritional benefits of spelt.
• Practice sustainable cooking: Use locally sourced ingredients and minimize food waste.

Ingredients List

• 2 lbs sunchokes (Jerusalem artichokes), scrubbed and thinly sliced (about 1/8 inch thick)
• 4 tbsp unsalted butter
• 1/4 cup spelt flour
• 3 cups whole milk
• 1/2 tsp ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 cup grated Gruyere cheese (or other melting cheese like Comté or Fontina)
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh sage leaves, roughly chopped
• 2 tbsp olive oil

Sourcing Notes:

• Sunchokes: Look for them at your local farmers' market or specialty grocery store during the fall and winter months. You might even find them growing wild in some areas, but always be 100% certain of your identification before foraging. Check for safe foraging regulations for your specific area. Some regions may restrict it.
• Spelt Flour: Available at most health food stores and some well-stocked supermarkets. If you can't find spelt flour, whole wheat flour or all-purpose flour can be used as a substitute, but the flavor will be slightly different.
• Cheese: Support your local cheese maker! Seek out locally produced Gruyere or similar cheese for the best flavor and to support your community.
• Sage: Grow your own! Sage is a hardy herb that thrives in many climates and is easy to grow in a pot or garden.

Step-by-Step Instructions

1. Prepare the Sunchokes: Preheat your oven to 375°F (190°C). Lightly grease a 10-inch cast iron skillet with olive oil. Ensure the sunchokes are scrubbed clean and thinly sliced. A mandoline slicer can be helpful for achieving even thickness, which is essential for even cooking.
2. Make the Brown Butter Sage Sauce: In a medium saucepan, melt the butter over medium heat. Continue cooking until the butter turns a nutty brown color and has a fragrant aroma. Watch carefully, as brown butter can burn quickly! This process usually takes about 5-7 minutes.

3. Create the Roux: Remove the saucepan from the heat. Whisk in the spelt flour until a smooth paste forms. This is your roux, the base for the creamy sauce. It's important to get it smooth now to avoid lumps later.
4. Whisk in the Milk: Gradually whisk in the milk, starting with a small amount to prevent lumps. Continue whisking until the mixture is smooth.
5. Simmer and Season: Return the saucepan to medium heat. Bring the mixture to a simmer, stirring constantly, until it thickens slightly. This will take about 5-7 minutes. Season with nutmeg, salt, and pepper to taste. Don't be shy with the seasoning; the sunchokes will absorb some of it.
6. Add the Cheese and Sage: Remove the saucepan from the heat and stir in the Gruyere cheese and half of the chopped sage. Stir until the cheese is melted and the sauce is smooth and creamy.
7. Assemble the Gratin: Arrange a layer of sunchoke slices in the prepared cast iron skillet, overlapping slightly. Pour a portion of the cheese sauce over the sunchokes. Repeat layers of sunchokes and sauce until all ingredients are used, ending with a layer of sauce.
8. Top and Bake: Sprinkle the Parmesan cheese and the remaining sage over the top of the gratin. Bake in the preheated oven for 45-50 minutes, or until the gratin is bubbly and golden brown, and a knife inserted into the center comes out clean. This indicates that the sunchokes are tender.

9. Rest and Serve: Let the gratin rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice.

Serving Suggestions

This Cast Iron Sunchoke & Spelt Gratin is a versatile dish that can be enjoyed in a variety of ways.

• As a Side Dish: Serve it alongside roasted chicken, pork, or beef for a comforting and satisfying meal. It pairs particularly well with meats that have been seasoned with herbs like thyme or rosemary.
• As a Vegetarian Main Course: Enjoy it as a hearty vegetarian main course, perhaps with a side of steamed green beans or a crisp salad.
• For a Special Occasion: This gratin is elegant enough to serve at a holiday gathering or dinner party. It's a great alternative to traditional potato gratins and is sure to impress your guests.
• Lunch Leftovers: This gratin makes an excellent lunch the next day, warm or at room temperature. It is also delicious topped with a fried egg.
• Pairing Suggestions: The earthy, nutty flavors of the sunchokes pair well with crisp white wines like Sauvignon Blanc or Pinot Grigio. For a red wine pairing, try a light-bodied Pinot Noir or Beaujolais. A simple winter salad made with bitter greens, citrus, and a light vinaigrette provides a bright contrast to the richness of the gratin.

Closing

This Cast Iron Sunchoke & Spelt Gratin is an invitation to embrace the flavors of the season and celebrate the bounty of the harvest. It's a reminder that even overlooked vegetables can be transformed into culinary masterpieces with a little creativity and a love for from-scratch cooking.

Now, I encourage you to head to your local farmers' market, dig into your garden, or explore your local foraging spots (with proper identification and safety precautions, of course!) and discover the magic of sunchokes.

Share a picture of your Sunchoke Gratin on Instagram using #BetterHomesAndHarvests, and tell us: what's your favorite overlooked winter vegetable? We can't wait to see your creations and celebrate the joys of seasonal eating together. And if you find yourself with an abundance of sunchokes, consider preserving some by pickling them for a tangy addition to winter salads. Happy cooking, and happy homesteading!