Jerusalem Artichoke Gratin with Magor and Parmesan

Magor is not one, but two cheeses. This Italian cheese blend consists of layers of mascarpone and Gorgonzola, hence the name. Sometimes sold as gormas, the combination provides both creaminess and piquancy. If you can’t find it, you can use 3 ounces (80 grams) of Gorgonzola and 4 ounces (120 grams) of mascarpone instead. In summer, I like to replace the Jerusalem artichokes (sunchokes) with small artichokes.