Scalloped Ginger Sunchokes

• 2 cups sliced sunchokes
• 1 cup heavy cream
• 3 tablespoons grated fresh ginger
• 1 1/2 teaspoons minced garlic
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons cornstarch/arrowroot
• 1 cup dried bread crumbs (If you like you can substitute 1/4 cup of chopped hazelnuts, pecans, or walnuts for part of the bread crumbs).

1. Preheat oven to 400*F (205*C).
2. Generously butter a 1-quart casserole or small gratin dish.
3. In a large saucepan, combine the sliced sunchokes, all but 2 tablespoons of the cream, the ginger, garlic, salt, pepper, and simmer over medium heat, stirring occasionally to prevent scorching. Mix the cornstarch with the remaining 2 tablespoons of cream to make a paste; stir into the sunchokes and simmer for another 5 minutes.
4. Spoon the sunchokes and cream into the prepared casserole dish and top evenly with the bread crumbs. Place the casserole in a larger baking pan and add enough water to come about halfway up the sides of the casserole. Bake for about 30 minutes or until the top is golden brown.