A creamy, warming cheese-topped dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|butter for the pan||1 garlic clove, crushed|
|2 medium parsnips, peeled and thinly sliced||pinch of nutmeg|
|1 large baking potato, peeled and thinly sliced||salt and freshly ground black pepper|
|1/2 small celery root, pared and thinly sliced||1/2 cup shredded Gruyere cheese|
|2/3 cup whole milk||1 3/4 cups heavy cream, plus more as needed|
Preheat the oven to 350°F (180°C). Butter the gratin dish; Overlapping the slices, layer the parsnips, potato, and the celery root.
Mix the cream, milk, garlic, and nutmeg, season with salt and pepper. Pour over vegetables. Sprinkle with the cheese. Bake for 1 hour, or until tender and golden. Let stand 5 minutes then serve hot.
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