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Jerusalem Artichoke And Sweet Potato Gratin


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1 tablespoon unsalted butter

1 leek, white and tender green, thinly sliced

1/4 cup homemade dry bread crumbs

2 tablespoons freshly grated Gruyère cheese

1 pound jerusalem artichokes, thinly sliced crosswise

Salt and freshly ground pepper

1 medium sweet potato (about 1/2 pound), peeled and thinly sliced crosswise

3/4 cup heavy cream

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