Potato and Jerusalem artichoke light Gratin Dauphinois Recipe

1. Peel and cut the potatoes and artichokes into thin strips.
2. In a bowl, add the flour then thin down gradually with the milk, mixing well. Add salt, pepper and nutmeg.
3. Place the strips in the terrines, pressing them down, up to 2cm from the rim.
4. Cover with the milk/flour mixture up to 2cm.
5. Close the terrines with their seals and carry out the heat treatment for 2 hours at 100°C.

Recipe by Appetia for Le Parfait.