Scalloped Ginger Sunchokes

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This is WAY good. (There needs to be an emoticon that is salivating heavily, grin...)

Ingredients
2 cups sliced peeled sunchokes (Jerusalem artichokes; 7 to 10 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
1 cup dried bread crumbs (Ener-G makes glutenfree breadcrumbs for those with gluten intolerance)

Instructions
Preheat oven to 400 degrees F. Generously butter a 1-quart casserole or small gratin dish.
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. *note- the site I pulled this off did not include a time for how long to simmer. I simmered them for about 5 minutes before continuing with the recipe below, and it worked nicely.*
Mix the cornstarch with the remaining 2 tablespoons of cream to make a paste; stir into the sunchokes and simmer for another 5 minutes.
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.
Note: If you like you can substitute 1/4 cup of chopped hazelnuts, pecans, or walnuts for part of the bread crumbs.
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GF since May '07, positive blood-test results.