Cut the smoked bacon into cubes and leave in a heavy pan. Peel the onions, chop them roughly and sweat them in the hot bacon fat. Now peel and slice the carrots and Jerusalem artichoke, add to the onions and bacon and sweat them too. Deglaze with vegetable stock and cream and simmer for approx. 15-20 minutes. Season to taste with pepper and salt. Sprinkle the grated cheese evenly over the dish.
Bake in a preheated oven at 180 ° C top / bottom heat until the desired browning is achieved (approx. 10 - 15 minutes). Serve hot.
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