Jerusalem Artichoke Gratin

• 1 pound Jerusalem artichokes
• 1 cup milk
• Butter for pan
• 1/2 cup heavy cream
• 1 garlic clove, halved
• 18 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt, or to taste
• White pepper to taste
• 1/2 cup grated Gruyere

1. Heat oven to 375 degrees.
2. Scrub Jerusalem artichokes, and slice 1/4 inch thick.
3. Bring milk and 1 cup water to a boil.
4. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes.
5. Drain, and arrange in a buttered baking dish.
6. In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil.
7. Remove garlic, and pour mixture evenly over artichokes.
8. Sprinkle with cheese.
9. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.

artichokes, milk, butter, heavy cream, garlic, nutmeg, salt, white pepper, gruyere

Taken from cooking.nytimes.com/recipes/7293 (may not work)