Jerusalem Artichoke and Potato Dauphinoise

Directions

Preheat the oven to 180°C (160°C fan).

Scrub and peel potatoes and scrub jerusalem artichokes very well (no need to peel them). Slice both thinly.

Rub a little butter on the bottom and sides of a deep baking dish. Add a layer of potato and artichoke slices, then season with salt and pepper. Add more layers until the dish is two-thirds full or you run out of veg, seasoning as you go.

Combine the milk, cream, and nutmeg in a large measuring jug, then pour this over the veg. Add a few dots of butter here and there to the top. Optionally, top with cheese or a drizzle of truffle oil.

Bake until cooked through and golden on top. If it starts to burn before it's cooked through, top with foil.