• approx. 1.5 kg (3 lb) Jerusalem artichokes (sunchokes)
• 200 ml (6 fl oz/¾ cup) thick cream
• 300 g (10 oz/1¼ cups) crème fraîche
• 250 g (8 oz/2½ cups) grated gruyere
• freshly ground pepper and salt
• pat of butter to grease an oven dish

Peel the artichokes. Bring a pan with water to a boil and add salt. Cook the artichokes 5–7 minutes until nearly done. Swiftly rinse and cut into slices as thin as possible. This is easiest on a mandolin, but a sharp knife also works.

Beat the cream with the crème fraîche and season with salt and pepper.

Butter the oven dish and preheat the oven to 180°C (350°F/Gas 4).

Place a third of the artichokes slices in the oven dish, sprinkle with a portion of the gruyere and top with a portion of the cream. Continue until all the ingredients are used. Finish with the cheese and place the dish in the oven.

Bake the gratin for approx. 30 minutes, or until golden brown.