Jerusalem Artichoke Gratin with Crispy Bacon

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Peel and slice Jerusalem artichokes into thin even slices.
3. Mince one garlic clove finely.
4. Melt unsalted butter in a saucepan over medium heat.
5. Add minced garlic to the butter and cook for 1 minute until fragrant, do not brown.
6. Add heavy cream to the saucepan and heat gently until warm, then remove from heat.
7. Lightly grease a small ovenproof gratin dish with butter.
8. Arrange a layer of Jerusalem artichoke slices evenly in the dish.
9. Season the layer with a pinch of salt and ground black pepper.
10. Sprinkle some grated Gruyere cheese over the artichokes.
11. Repeat layering with remaining artichokes, seasoning, and cheese until all are used, finishing with cheese on top.
12. Cook bacon strips in a skillet over medium heat until crispy, then drain on paper towels and crumble.
13. Sprinkle crumbled crispy bacon evenly over the top layer of cheese.
14. For the warm garlic cream mixture evenly over the gratin.
15. Place the gratin dish in the preheated oven and bake for 30 to 35 minutes until the top is golden and bubbling and artichokes are tender.
16. Remove from oven and let rest for 5 minutes before serving.