Jerusalem Artichoke Casserole

Ingredients

• 800 g Jerusalem artichokes
• 3 eggs
• 250 ml Whipping Cream
• 100 g crème fraîche
• 80 g freshly grated Parmesan
• Salt
• freshly ground pepper
• freshly grated nutmeg
• 1 tbsp marjoram
• butter (for the dish)
• 1 Garlic clove

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Peel, wash, and slice the Jerusalem artichokes into thin rounds.

3. 3.

   Whisk together the eggs, cream, cheese, and crème fraîche; season with salt, pepper, and nutmeg. Stir in the marjoram.

4. 4.

   Rub a buttered baking dish with the peeled garlic clove. Layer the sliced vegetables like roof tiles and pour the egg‑cream mixture over them.

5. 5.

   Bake in the preheated oven for 30–40 minutes.

6. 6.

   Remove from the oven and serve immediately.