Gratin de Topinambours

Ingredients

Unsalted butter

2 tablespoons, melted

Salt and pepper

to taste

Fresh thyme

1 tablespoon, chopped

Garlic

2 cloves, minced

Breadcrumbs

1/2 cup

Parmesan cheese

1/2 cup, grated

Gruyere cheese

1/2 cup, grated

Heavy cream

1 cup

Jerusalem artichokes

1 kg, peeled and sliced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a small amount of butter.
2. Boil the Jerusalem artichokes in a large pot of salted water for 5 minutes. Drain and set aside.
3. Warm the heavy cream in a saucepan over medium heat until hot, but not boiling.
4. Arrange half of the cooked Jerusalem artichokes in the prepared baking dish. Season with half of the minced garlic, chopped thyme, salt, and pepper.
5. Pour half of the warm heavy cream over the artichokes, then sprinkle with half of the grated Gruyere and Parmesan cheeses.
6. Repeat the layering process with the remaining Jerusalem artichokes, garlic, thyme, salt, pepper, heavy cream, and cheeses.
7. In a small bowl, combine the breadcrumbs with the melted butter. Evenly sprinkle this breadcrumb mixture over the top of the gratin.
8. Bake for 35-40 minutes in the preheated oven until the top is golden brown and the gratin is bubbling.
9. Allow the gratin to cool for a few minutes before serving to let the flavors meld together. Serve as a luxurious side dish with your favorite main course.