Nibblous | baked jerusalem artichokes, breadcrumbs, thyme and lemon

Ingredients

• 285ml / ½ pint double cream or crème fraiche
• juice of 1 lemon
• 2 cloves garlic, peeled and finely chopped
• 1 good handful of fresh Thyme, leaves picked and chopped
• 3 handfuls of grated Parmesan cheese
• salt and freshly ground black pepper
• 1kg/2lb 3oz jerusalem artichokes, peeled and sliced as thick as a pencil
• 2 good handfuls of fresh breadcrumbs
• olive oil