Jerusalem Artichoke Gratin

|A brilliant side for a roast dinner this Jerusalem artichoke gratin is a great use of seasonal vegetables. Its thick and creamy and packed full of flavour. |jereusalem artichoke|400 g Jerusalem artichokes scrubbed1 onion peeled and thinly sliced2 cloves garlic peeled and crushedSmall handful fresh thyme leaves picked and finely chopped1 bay leaf1 teaspoon ground coriander250 ml milk or dairy-free milk200 ml cream or dairy-free cream2 tablespoons grated Parmesan cheese or nutritional yeast2 tablespoons olive oilSalt and pepper|Preheat your oven to 180°C (fan)/200°C/gas mark 6.Lightly grease two roasting tins with oil and set aside.Scrub your Jerusalem artichokes to remove any mud and slice as thinly as possible using a mandolin if you have one or a sharp knife. If you prefer you can peel them too but this isnt essential.Place in a mixing bowl with a sliced onion 2 cloves of crushed garlic your chopped fresh thyme a bay leaf and a teaspoon of ground coriander.Mix well with the seasonings it may be easiest to use your hands. Transfer the artichokes to your roasting tins spreading out in a thin single layer.In a jug mix together the milk cream greated cheese or nutritional yeast and the olive oil. Whisk to combine then season with salt and pepper to tastePour the oat milk mixture over the Jerusalem artichokes.Cover both dishes with foil and bake in the oven for 20 minutes.Remove the foil and return to the oven for a further 25-30 minutes until the top is turning crispy the Jerusalem artichokes are soft and the sauce has thickened.|15.00 minutes|6|Mandy Mazliah