Gratin de Topinambours

Ingredients

• Butter - 2 tablespoons, melted
• Salt and pepper - To taste
• Fresh thyme - 1 tablespoon, chopped
• Garlic - 2 cloves, minced
• Breadcrumbs - 1/2 cup
• Parmesan cheese - 1/2 cup, grated
• Gruyere cheese - 1 cup, grated
• Heavy cream - 1 cup
• Jerusalem artichokes - 1.5 pounds, peeled and sliced

Instructions

1. Preheat the oven to 375°F.
2. Place the sliced Jerusalem artichokes in a large pot of salted boiling water and cook for 5 minutes. Drain and set aside.
3. In a separate saucepan, heat the heavy cream over medium heat until warm.
4. In a greased baking dish, layer half of the cooked Jerusalem artichokes. Sprinkle with half of the minced garlic, chopped thyme, salt, and pepper.
5. Pour half of the warm heavy cream over the artichokes and sprinkle with half of the grated Gruyere and Parmesan cheeses.
6. Repeat the layers with the remaining artichokes, garlic, thyme, salt, pepper, heavy cream, and cheeses.
7. In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture over the top of the gratin.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden and the gratin is bubbling.
9. Remove from the oven and let it cool for a few minutes before serving.
10. Serve the gratin de topinambours as a delicious side dish with your favorite main course.