Oven: 325
45 Minutes
3 large red potatoes, peeled
5 large Jerusalem artichokes, peeled
1 1/3 c chicken stock
3/4 c cream
3 sprigs thyme
1 large clove garlic, minced
1/4 c grated parmesan
1/4 c butter
Salt and freshly ground pepper
2 pinches nutmeg
Preheat oven. Slice potatoes and artichokes very thinly. Place stock and cream in a saucepan and bring to the boil over medium heat. Remove from heat, stir in thyme and garlic and set aside for 5 minutes. Place a layer of potato, overlapping slightly, on the base of a medium-sized greased ovenproof dish and top with a layer of artichokes. Sprinkle with parmesan and dot with butter. Continue layering, finishing with a layer of potato, parmesan and butter. Remove thyme and garlic from cream mixture and pour over potatoes. Season, then sprinkle with nutmeg and scatter with thyme sprigs. Bake until cooked and golden. Serves 2 – 3