Step 1: Cut the palm heart into thin slices and boil them for 10 minutes in plenty of lightly salted water. At the end of the cooking time, drain them.
Step 2: Puree the garlic and brown it in a casserole over low heat with a knob of butter, adding the cream afterward.
Step 3: Add the milk, mix, bring to a boil, remove the thyme leaves and adjust the seasoning. When the mixture is thick, remove it from heat.
Step 4: Pour a base of sauce then alternate layers of palm slices and sauce, ending with a layer of sauce.
Step 5: Cover with grated cheese, then with breadcrumbs.
Step 6: Bake at 180°c for about 20 minutes.