Categories: Vegetables 
      Yield: 4 servings 
  
      2 lb Jerusalem artichokes, peeled 
      1 oz Butter 
      1 tb Flour 
      1 c  Milk, scalded 
      1    Goat cheese log 
      1    Egg yolk 
        pn Nutmeg 
           Salt and pepper 
      1 tb Bread crumbs 
  
  Thickly slice jerusalem artichokes, and cook in salted water until soft. 
  Drain. Make a bechamel sauce using the butter, flour and milk. Thicken for 
  15 minutes, mixing occasionally.  Add the goat cheese, mix until melted and 
  blended in the sauce.  Remove from heat, add the egg yolk, and season to 
  taste with nutmeg, salt and pepper. Preheat oven to 400 F (200 C). Lightly 
  oil a small oven proof baking pan, and coat with bread crumbs. Arrange the 
  jerusalem artichoke slices in one layer.  Spread the goat cheese mixture on 
  the jerusalem artichoke layer.  Sprinkle additional bread crumbs, and bake 
  15 minutes or until golden.