For the Jerusalem artichoke gratin, peel Jerusalem artichoke tubers, cut into thin slices and cover with water. Grease an ovenproof dish with butter and spread the finely diced garlic on it. Drain the Jerusalem artichoke slices well and layer them slightly overlapping.
Season the crème fraîche with salt and pepper and spread it on top of the Jerusalem artichoke slices. Place the dish in the oven preheated to 200 °C and bake for 20 minutes. Meanwhile, mix the coarsely grated Gruyere cheese with the breadcrumbs and sprinkle on the Jerusalem artichoke gratin after 20 minutes. Then bake for 10 minutes at 250 °C and serve immediately on appetizer plates – done.
Preparation Tip:
If you have leftover Jerusalem artichoke from the Jerusalem artichoke gratin: Simply prepare homemade chips. Cut Jerusalem artichoke into thin slices and bake in the deep fryer until golden brown, add salt.