2 cups (500 ml) 35% cream

1 egg, lightly beaten

1 clove garlic, finely chopped

1/4 teaspoon (1 ml) ground nutmeg

2.2 lb (1 kg) Jerusalem artichokes, peeled and sliced as thin as possible; peeled weight should be about 1 3/4 lb (750 g)

Salt and pepper

With the rack in the middle position, preheat the oven to 200°C (400°F).

In a bowl, combine the cream, egg, garlic and nutmeg. Add the Jerusalem artichokes. Season with salt and pepper. Transfer to a 20-cm (8-inch) square Pyrex baking dish, smoothing the mixture out evenly. Bake until tender, about 50 minutes. Serve as a side dish for Flank Steaks with Shallot Sauce.

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