Jerusalem Artichoke Gratin This hearty side dish, a good accompaniment to roasts and other meats, looks a lot richer than it really is. Makes 6-8 Servings
	Ingredients: 1 tablespoon butter 1 shallot, minced 2 tablespoons all-purpose flour 2 cups skim milk, warmed 1/2 teaspoon grated nutmeg 1/2 teaspoon ground ginger Kosher salt and freshly ground black pepper to taste Butter-flavored cooking spray 1 pound Jerusalem artichokes, scrubbed or peeled and cut into very thin slices 1 pound sweet potatoes, cut into 1/4 inch thick slices 1/2 cup shredded low-fat Jarlsberg cheese 1/3 cup breadcrumbs 2 tablespoons chopped fresh parsley
	Instructions: 1. Put butter in a large saucepan over medium heat. 2. Add shallots and cook until soft, a few minutes. 3. Add flour and stir until well incorporated. 4. Add milk and whisk until mixture thickens and is smooth with no flour taste, about 5 minutes. 5. Season with nutmeg, ginger, salt, and pepper. 6. Preheat oven to 350°F. 7. Spray a 2-quart gratin dish with butter-flavored cooking spray. 8. Alternately layer Jerusalem artichokes and sweet potatoes, seasoning each lightly with salt and pepper. 9. Pour cream sauce over, cover with foil, and bake about 55 minutes until vegetables are tender. 10. Raise oven heat to 500°F. 11. Mix cheese with breadcrumbs and parsley. 12. Remove foil, sprinkle gratin with cheese mixture, and spray with butter-flavored cooking spray. 13. Return to the oven and bake until top is nicely browned and crusty, 5 to 10 minutes. Cooking Tip Jarlsberg Lite is one of the better low-fat cheeses, a good Swiss-style cheese substitute.

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