Jerusalem artichoke and potato bake with Welsh rarebit topping recipe | delicious. magazine

Ingredients

• 500g jerusalem artichokes, cut into 3mm slices
• 1kg floury potatoes, cut into 3mm slices
• 2 tbsp plain flour
• 1 tbsp olive oil, plus an extra splash
• 1 large red onion, thinly sliced
• 2 garlic cloves, finely chopped
• Knob of butter
• 2 leeks, sliced
• Bunch fresh thyme, leaves picked
• 2 tbsp toasted pine nuts
• 60g Gruyère, grated
• 300ml double cream
• 300ml vegetable stock
• For the Welsh rarebit
• 30g butter
• 30g plain flour
• 170ml milk, hot
• 60g Cheddar, finely grated
• 1 tsp wholegrain mustard
• 50ml pale ale
• Good dash Worcestershire sauce
• 2 large free-range egg yolks
• 5 thin slices crusty white loaf