Jerusalem Artichoke Gratin

• 1 lb jerusalem artichoke (Sunchokes)
• 4 tablespoons butter, melted
• salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper, fresh ground
• 1/4 cup onion, finely chopped (optional)
• 1/4 cup green onion, finely chopped (optional)
• 1/2 cup parmigiano-reggiano cheese (or more) or 1/2 cup padano cheese (or more)

1. Scrub the sunchokes and slice into 1/4 thick slices.
2. In a 13-inch-x-9-inch a baking dish, add melted butter.
3. Arrange the sliced chokes in casserole so that they overlap slightly.
4. Sprinkle with salt, black pepper and garlic powder.
5. If Using: Mix together onions & green onions; sprinkle over chokes.
6. Sprinkle with Parmeasn chesse.
7. Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
8. Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
9. The Jerusalem Artichokes should be slightly crunchy.

jerusalem artichoke, butter, salt, garlic powder, black pepper, onion, green onion, parmigianoreggiano cheese

Taken from www.food.com/recipe/jerusalem-artichoke-gratin-151679 (may not work)