Peel the sunchokes, putting them in cold water as you go. Then slice them either by hand or with a mandoline or with the slicing accessory of your food processor.

Preheat the oven at 350°F.

In a medium pot, bring the milk and bay leaf to a low boil, remove from heat, cover and let cool to lukewarm.

Peel the garlic clove. Rub your baking dish with 2 tbsp of butter, and rub the bottom of the dish with the garlic clove.

Lightly beat the eggs in a small bowl. Remove the bay leaf from the milk. Whisk in the cream, the eggs, the nutmeg, and salt and pepper.

Place one layer of sunchoke slices in the baking dish, pour some of the milk/cream mixture on top, sprinkle with cheese, then add another layer of sunchokes, pour the rest of the milk/cream mixture and sprinkle the rest of the cheese (do one more layer of each if needed). Top with small dabs of butter, and bake for 1 hour.

Check if the sunchokes are done with a knife, should go in easily, like for a potato.

We have served this as a side dish with a roasted chicken, or a duck stew. Or it can be savored on its own with an endive salad.