- 6 peeled potatoes
- 6 Jerusalem artichokes
- 1 ½ cups Parmesan
- 2 cups cream
- Use a mandolin slicer to thinly slice the potatoes and artichokes.
- Grease a Non-Stick Drip Pan with butter and layer the potatoes and artichokes.
- Season each layer with salt and pepper and a layer of grated Parmesan.
- Cover with cream.
- Cover with tin foil and roast in the EGG at 180◦C for 45 – 60 minutes or until potatoes are cooked and soft.