Potato and Celery Root Gratin

1. 1

   Preheat the oven to 375F.

2. 2

   Butter a 9 by 13-inch baking dish.

3. 3

   With a mandoline or other vegetable slicer, slice the potatoes and celery roots about 1/16 inch thick.

4. 4

   Keep the two vegetables separate.

5. 5

   Warm the butter in a 6-quart pot over medium heat.

6. 6

   Add the garlic and saute until fragrant, about 1 minute.

7. 7

   Add the milk and cream and bring to a simmer.

8. 8

   Add the celery roots and cook for about 3 minutes, then add the potatoes, salt, several grinds of black pepper, and a few gratings of nutmeg.

9. 9

   Cook, stirring, until the liquid thickens, about 7 minutes.

10. 10

    Stir in the cheese.

11. 11

    Transfer to the baking dish and spread evenly with a wooden spoon.

12. 12

    Bake until the potatoes and celery root are tender when pierced and the top is lightly browned, about 40 minutes.

13. 13

    Serve warm, not hot.

* Per serving · 4 servings · Values may vary.