Il Villaggio Mascarpone Mac & Cheese with Jerusalem Artichokes – Week 51: Unusual Vegetable

It’s fun to try vegetables that you’ve never cooked with before. This week’s “Unusual Vegetable” theme quite naturally led me to the Jerusalem artichoke.

This is a root vegetable that tastes somewhat like artichoke, but isn’t one. It has a very mild flavour and is cooked like potatoes, but is low in carbohydrates. Jerusalem artichokes are delicious puréed, sautéed in butter, or fried.

I decided to make a Mac & Cheese with a creamy Damafro Gruyère and Il Villagio Mascarpone sauce, using thin slices of Jerusalem artichoke sautéed in butter as a crispy topping. Kind of like classic scalloped potatoes.

It’s a tasty treat that’s perfect as a side dish!


  1. Preheat oven to 400°F (200°C).

  2. In a pan, brown Jerusalem artichokes in butter. Season with salt and pepper. Set aside.

  3. In a saucepan, melt butter and soften onions and garlic.
  4. Add flour and stir for 1 minute, making sure the flour doesn’t brown.
  5. Gradually add milk and cream, beating with a whisk to obtain a smooth sauce.
  6. Simmer for 15 minutes, stirring regularly until sauce thickens.

  7. Add half the cheese and mascarpone, followed by the pasta. Pour into a baking dish and cover with Jerusalem artichokes and the rest of the cheese.
  8. Bake for about 15 minutes or until golden.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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