Truffled Jerusalem artichoke gratin

by Paul Welburn
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Ingredients

Fruit & Vegetables

Dairy

  • 300ml of double cream
  • 300ml of milk
  • 150g of Reblochon cheese, thinly sliced (or use a similar vegetarian cheese, if preferred)

Spices & Dried Herbs

Oils & Vinegars

  • truffle oil, to taste
  • olive oil

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