Potato and Sunchoke Gratin

Total time: 70 minutes
  Sunchokes, or Jerusalem artichokes, are the knobby, tan or purplish vegetable that you start seeing in late winter.  They have a mild taste, making them very versatile.  Peel them with a vegetable peeler.  They turn gray quickly, so keep in water if not using immediately.

 Ingredients:

• 2 medium potatoes
• 2 medium sunchokes (Jerusalem artichokes)
• 1/2 cup (4oz, 120ml) milk
• 1/2 cup (2oz, 60gr) shredded cheese  I used Gruyère
• 1/4 cup (1oz, 30gr) Parmesan cheese
• butter
• pinch of nutmeg

 Instructions:

• Slice potatoes as thinly as possible with a sharp knife. 
• Peel and slice sunchokes the same size.
• Lightly butter a baking dish large enough to hold the vegetables.
• Layer a third of the potatoes, topped with half of the sunchokes. 
• Pour a third of the milk over the top and sprinkle with half the shredded cheese.
• Repeat layers once. 
• Finish with a final layer of potatoes. 
• Pour the remaining milk over the top, sprinkle with nutmeg and finish with the Parmesan. 
• Cover with a lid or foil and bake (400F, 200C) for 60 minutes. 
• Uncover for the last 10 minutes of baking time.

Note:  Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil.  They almost always bubble over and this saves on oven clean up.  Just wrap up the mess and toss.