This I suppose is an earthy flavoured take on the traditional French dish of potato Dauphinoise completely dressed down to accommodate the knobbly slices of Jerusalem artichokes. Adjust it to your taste, I always go slightly over board on the garlic so if you aren’t a big fan stick to at least one clove. The lemon juice is essential here as it cuts through the richness of dish and gives it an element of citrusy freshness. This dish goes best with roasted meat and a little steamed veg on the side.

Serves 6
900g of jerusalem artichokes, sliced thinly
3 large garlic cloves, finely minced
300ml of cream
2 teaspoons of dried oregano
A pinch of nutmeg
A generous seasoning of sea salt and ground black pepper
Juice of 1 lemon
A good handful of freshly grated Parmesan
2 tablespoons of butter
1 tablespoon of olive oil

Preheat the oven to 200oC.

Place the artichoke slices in a large bowl and pour in the cream.

Add in the garlic, oregano, nutmeg, lemon juice and season with sea salt and ground black pepper.

Mix all the ingredients in the bowl together until all the slices of jerusalem artichoke are evenly coated in the spiky cream.

Tumble the contents of the bowl into a baking dish and then sprinkle over the grated parmesan.

Tuck a few little knobs of butter in around the slices and then give the whole dish a good drizzle of olive oil.

Place in the oven to cook for 35-40 minutes, until the top is nicely browned and the artichokes are tender when pierced with a knife.

Serve straight away!