about 2 lb (1 kg) Jerusalem artichokes, peeled and cut into pieces (about 1.125 l / 4 1/2 cups peeled pieces)

1 cup (250 ml) 35% cream or 15% cooking cream

1 teaspoon (5 ml) onion salt

1 cup (250 ml) medium-sharp cheddar, grated

1 pinch Cayenne pepper

Preheat the oven to 180 °C (350 °F).

In a bowl, combine the artichokes, cream, onion salt, half the cheese and Cayenne pepper.

Pour into a 23 x 13-cm (9 x 5-inch) baking dish. Sprinkle with the remaining cheese. Bake in the middle of the oven for 45 to 50 minutes or until tender.

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