Gratin of Celery Root and Potato

American, French

This memorable dish was served at an Easter Dinner by Judith Bruno & Roland Alden. Earthy roots are roasted with butter, cream and nutmeg to make an aromatic dish. Goes with ham, lamb, and turkey.
1 cup heavy cream
1 cup milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound celery root (also known as celeriac), peeled and sliced (thick slice on a mandolin)
1 pound boiling potatoes (such as Red Bliss, Yukon Gold), thinly sliced
3 tablespoons unsalted butter, plus some for buttering pan
1 teaspoon fresh thyme sprigs, or chopped parsley
1 Preheat oven to 375°.

2 Combine cream, milk, salt, pepper, nutmeg in a saucepan and heat to warm.

3 In a buttered metal gratin pan (about 9 x 13 inch) or large ovenproof frying pan, layer potato and celery root, ending with a layer of potato. Pour cream sauce over vegetables. Shake gently to mix up potato starch.

4 On the stovetop, over medium heat, bring the gratin to a simmer.

5 Place pans on a baking sheet to catch spills. Dot tops of gratin with butter. Place in oven and cook for 50 to 55 minutes.

6 Garnish with parsley.

servings  use metric
original recipe yield: 8 to 12 Servings

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