Ingredients:

• 6 peeled potatoes
• 6 Jerusalem artichokes
• 1 ½ cups Parmesan
• 2 cups cream

Method:

1. Use a mandolin slicer to thinly slice the potatoes and artichokes.
2. Grease a Non-Stick Drip Pan with butter and layer the potatoes and artichokes.
3. Season each layer with salt and pepper and a layer of grated Parmesan.
4. Cover with cream.
5. Cover with tin foil and roast in the EGG at 180◦C for 45 – 60 minutes or until potatoes are cooked and soft.