Slice breadfruit lengthwise and remove the center core. Boil the breadfruit until just tender (20 – 25 minutes). Cool slightly and remove the skin with a sharp knife. Slice the breadfruit thinly, just as you would for scalloped potatoes.
While the breadfruit is boiling, melt the butter with the garlic until the garlic softens (2 – 5 min). Pour the heavy cream into the pan and let the mixture come to a low boil, being careful not to let the cream spill over the top of the saucepan. Let the cream mixture reduce by ? and then add the cornstarch-water mix.
Lower the heat and add the shredded cheese to the cream sauce (reserve ½ cup of shredded cheese for the top). Layer breadfruit and cream sauce. Add the Portuguese sausage. Top with the reserved cheese.