Jerusalem Artichoke and Sweet Potato Gratin
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | tb | Unsalted butter; divided |
| 1 | Leek; white and tender green, sliced | |
| 1/4 | c | Dry bread crumbs |
| 2 | tb | Gruyere cheese; freshly grated |
| 1 | lb | Jerusalem artichokes; thinly sliced crosswise |
| Salt; to taste | ||
| Fresh ground black pepper; to taste | ||
| 1 | md | Sweet potato; about 1/2 lb., peeled and thinly sliced crosswise |
| 3/4 | c | Heavy cream |
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