Recipe for Jerusalem artichoke and celeriac gratin with blue cheese.

Peel the celery and the artichokes, cut them into cubes, and steam them.

To finish, place the vegetables in a mixing bowl after cooking, mash them lightly with a fork, add the cream and three-quarters of the crumbled blue cheese, along with the Emmental. Add a little salt and pepper, mix everything, pour into two individual baking dishes, and crumble the remaining blue cheese on top. Bake at 180°C for 20 minutes and serve hot.