Jerusalem artichoke gratin

Ingredients:

Instructions:

• Peel, wash and cut the artichokes into pieces. Put them in a thick bottom pot and cook them over very low heart. Add a little salt if you wish. Take off stove when Jerusalem artichokes are still slightly firm.
• Meanwhile, make a béchamel sauce: In a saucepan, place the flour, mix with a little milk and when the mixture is well blended, add the remaining milk, nutmeg and cook gently, stirring until thickened .
• Put the artichokes in a baking dish, cover with béchamel sauce and sprinkle with grated Country ham.
• You can also not put grated cheese and serve this dish after having it in the oven for ten minutes with country ham slices.
• Please note, Jerusalem artichokes should be eaten quickly after cooking and never be reheated if they become indigestible and cause flatulence.

Makes 4 servings.