1
|
Tbs
|
unsalted butter
|
3
|
|
garlic cloves, minced
|
3
|
cups
|
heavy cream
|
|
|
Salt and freshly ground pepper, to taste
|
1/4
|
tsp
|
freshly grated nutmeg
|
1
|
lb
|
parsnips, peeled and sliced 1/8 inch thick
|
|
1
|
lb
|
sweet potatoes, peeled and sliced 1/8 inch
|
|
|
thick
|
1
|
lb
|
celery root, peeled and sliced 1/8 inch thick
|
8
|
oz
|
Gruyère cheese, shredded
|
1
|
Tbs
|
minced fresh thyme
|
3
|
Tbs
|
minced fresh flat-leaf parsley
|
|
|
1
|
Preheat an oven to 400°F. Butter a 3-quart baking dish.
|
2
|
In a large saucepan over medium heat, melt the butter. Add the garlic and cook for 1 minute. Add the cream, salt, pepper and nutmeg and heat just until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 10 minutes.
|
3
|
Arrange a layer of parsnips, slightly overlapping, in the prepared dish. Arrange a layer of sweet potatoes on top, then a layer of celery root. Pour half of the cream mixture over the celery root, and sprinkle half of the cheese, thyme and parsley on top. Repeat with the remaining ingredients.
|
4
|
Cover the dish with aluminum foil, place on a baking sheet and bake for 1 hour. Remove the foil and lightly press the gratin down with a spatula. Continue baking until the vegetables are tender and the top is golden brown, 15 to 30 minutes more. Let the gratin stand for 15 minutes before serving.
|
|