What can be more wintery or comforting than a gratin? And this one combines all of my favorite winter ingredients in one gorgeous, cheesy bite. Okay, probably more like a lot of bites.
I used to not really like sunchokes though, looking back, I realize it was more the case of not knowing what to do with them. But now I love their slightly nutty, earthy crunch.
Tips: Use whatever pears are in season and taste the sweetest. Pick firm ones though, you want them to soften in the oven rather than already go in soft!
In terms of nuts, I used fresh red walnuts because I came across them at the market and they are delicious; however, regular walnuts would be great too.
Kale, sunchoke, and pear gratin
You’ll need:
- 2 cups kale, stemmed, shredded
- 5-6 sunchokes (depending on size), washed and peeled
- 1 large pear
- 1/4 cup red walnuts
- 1/3 cup grated mild cheese (I used monterey jack)
- olive oil
- balsamic vinegar (I used a fig variety)
- salt, pepper
1. Preheat oven to 375F. In a gratin dish, layer the kale on the bottom.
2. Core and slice the pear, not too thinly, and fan the slices out over the kale. Drizzle with a bit of balsamic vinegar.
3. Wash sunchokes well and slice into thin rounds. Layer the rounds – do your best to overlap them – over the kale and pear. Season well with salt and pepper and drizzle with plenty of olive oil.
4. Top with cheese and walnuts and bake for about 30-35 minutes until golden and bubbly on top. The kale will wilt so, the gratin will get ‘lower’ in the dish – don’t worry, that’s perfectly fine!
This looks and sounds delicious! I know I have never cooked with sunchokes, and I also know I would like them. But I wouldn’t have any idea how to work with them, except that this recipe is a great way to begin! I love a gratin, and the ingredients are just wonderful. I love kale! 🙂
Thank you! They are ‘tubers’ so, somewhat similar to potatoes in what you could do with them, I think. But they are much lighter and crunchier. I am very much with you on the love of kale!
Manually bring sunshine into winter my friend I like it 🙂
Cheers
Choc Chip Uru
haha thanks, Uru!
Red walnuts? Never seen or heard of them, but they are so beautiful! Do they taste different? Where are they grown? I am so intrigued. And Jerusalem artichokes… I adore them! Your dish looks delicious!
Thanks, Darya! They taste slightly different, not very – just a bit fresher, less of that bitter aftertaste you can get sometimes. Basically, I think they are just a cross-varietal of the Persian red walnuts and the regular walnuts (in size!)
What a great recipe. The pears add a unique and interesting touch – a sweet element…sounds delicious.
Thank you! I had a pear and sunchoke dish at a restaurant once, and the combination really stuck with me!
Sunchokes, wow. It sounds like a cross between sunflowers and artichokes so I’m guessing they must taste of nice gardens and sunshine! As for gratins I love them and I rarely venture outside of potatoes dauphinois or cauliflower & cheese, so I definitely gotta lift my game here! Yum!
They taste somewhat like potatoes, but nuttier and a little more ‘watery’ which is probably not a great description haha. But they roast up really well, though I also like them raw, personally, if they are sliced super thin. Thanks, Alice!
How delicious! You’re right. Nothing’s more comforting than a cheesy delicious gratin!
It’s the perfect winter comfort food!
I’m so in love with gratin, and this one is such a lovely change from the usual. Love these beautiful ingredients!
Thank you, Karista! I love the combination of fun winter ingredients.
Sadly we don’t get sunchokes here.
You can definitely do this with a less starchy fingerling potato variety as well, Tandy!
I adore sweet and savory and this gratin slots in a little ‘healthy’ too! Beautiful and so creative! Love me some Jerusalem artichoke!
Thank you, Lisa! Definitely a healthier gratin than most but just as satisfying!
Sunchokes? Do introduce us… What are they?
Also known as jerusalem artichokes!
Ah yes. I met those over at Eva’s blog (I think). Sounds wonderful. 🙂