Remove all hard husks from palm kernel carefully, until soft white cabbage.
Cut the heart of palm kernel into slices of half a centimeter thick.
Boil the palm kernel slices for 10 minutes in plenty of lightly salted water.
Drain the slices of palm kernel and gently mix the palm kernel cut into small pieces with crumbled crab.
Cut the garlic into small pieces, blanch over low heat with a knob of butter.
Add the cream, stirring briskly so that it does not stick.
Add the milk, mix, let it come to a boil and sprinkle the thyme in this preparation with a pinch of salt.
Remove from heat as soon as the sauce is tied.
Lightly butter a gratin dish.
Pour a bottom of your sauce, then alternate the layers of slices of palm kernel and sauce ending with a layer of sauce.
Cover with grated cheese and bread crumbs.
Arrange butter chips on the surface of the mixture.
Brown in the oven.
Serve hot.
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