Ingredients
500g jerusalem artichokes
500g potatoes
400ml milk (dairy or plant)
400ml cream (dairy or soya)
Butter (dairy or vegan block)
nutmeg
salt and pepper
Optional- cheddar cheese, truffle oil.
Jerusalem Artichoke and Potato Dauphinoise
by SaoirseDirections
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.
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— Bex Woodsford
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