Jerusalem Artichoke and Potato Gratin


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


  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.

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