You can make a gratin out of most root vegetables. This is a guide that you can use to make a gratin out of anything with anything! There are no measurements…use what you have and it will be delicious. I’m going to use sunchokes for this guide.

Rub a small or medium baking dish with butter and a clove of garlic. The wider the dish, the more crispy top you’ll get. Layer overlapping slices of sunchoke and potato, try to get your slices about ⅛ inch thick. Season with salt, pepper, and garden citrus blend or other herbs. Make more layers until you run out of slices, seasoning between layers. 

Moisten with cream, cream and stock, or milk to the top layer. Then top with the cheese of your choice. I like our aged mozzarella, cave aged cheddar, or lanchego cheese. Then add a couple pieces of butter on top. Then bake in a 375° F oven for 45 minutes to an hour, until bubbly and browned on top.

Other versions: 

You can use any combo of potato and root veg to make a gratin. You can also put spring garlic or sauteed greens in between the layers as well. Go where your stomach and taste buds take you!