Jerusalem Artichoke Gratin

1 tablespoon olive oil 1 brown onion, finely sliced 2 tablespoons chopped thyme 1 tablespoon balsamic vinegar 20g butter, melted ½ cup double cream ½ cup sour cream ¼ teaspoon nutmeg 600g Jerusalem artichokes, peeled & finely sliced 2 garlic cloves, crushed Sea salt & cracked black pepper 150g goat’s cheese, sliced into 6 rounds 6 thyme sprigs   Preheat the oven to 180ºc. Heat a medium non-stick frying pan over low heat. Add the oil & onion and cook for 10 mins. Add the sugar, thyme and balsamic and cook for 2 mins. Brush 6 x ¾ cup capacity ovenproof dishes with the butter. Place the cream, sour cream and nutmeg in a small saucepan over medium heat until just boiling and remove from the heat. Layer the artichokes, onion mixture, garlic, salt and pepper in the dishes. Pour over the cream mixture and top with goat’s cheese and thyme. Bake for 45 mins or until artichokes are tender.