Potato Jerusalem Artichoke Gratin

Ingredients

• 600 g Potatoes
• 400 g Jerusalem artichokes
• 2 tbsp butter
• 350 g whipping cream
• Salt
• black pepper (freshly ground)
• nutmeg
• 0.5 tsp Curry Powder
• butter (for greasing the dish)
• rosemary sprigs

Instructions

1. 1.

   Peel the potatoes and Jerusalem artichokes and slice them thinly, about 2 mm, using a vegetable mandoline.

2. 2.

   Grease a gratin dish with butter. Layer the potato and Jerusalem artichoke slices in the dish.

3. 3.

   Season the cream with salt, pepper, nutmeg, and curry powder, then pour it over the layers. Sprinkle rosemary on top and bake in a preheated oven at 160 °C (center) for about 45–50 minutes.

4. 4.

   Finally, dot small pieces of butter over the gratin and broil under a hot grill (or highest setting) for another 5 minutes until golden brown.