Main Course, Side Dish
Jerusalem Artichoke and Potato Gratin
Method
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.
