Scalloped Jerusalem Artichokes | RICARDO

Ingredients

• 2 cups (500 ml) 35% cream
• 1 egg, lightly beaten
• 1/4 teaspoon (1 ml) ground nutmeg
• 2.2 lb (1 kg) Jerusalem artichokes, peeled and as thinly sliced as possible (peeled weight should be about 750 g (1 3/4 lb)
• Salt and pepper