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Ingredients
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Grnd nutmeg
- 3/4 c. Thinly sliced shallots
- 2 x Celery roots, peeled, halved, thinly sliced (1-lb.)
- 2 lb Russet potatoes, peeled, thinly sliced
- 2 c. Whipping cream
- 1 c. Canned chicken broth
- 8 ounce Fontina cheese, grated
Directions
- Preheat oven to 400 F. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-c. oval gratin dish or possibly 15x10x2-inch glass baking dish. Top with half of celery root and half of celery root and half of potatoes. Sprinkle half of spice mix over. Repeat layering with remaining shallots, celery root, potatoes and spice mix. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil.
- Bake till vegetables are almost tender, about 45 min. Increase oven temperature to 450 F. Press potatoes with spatula to even thickness. Bake uncovered till juices thicken, about 10 min. Top with cheese. Bake till cheese melts and browns, about 15 min. Cold 15 min before serving.
- Serves 8 to 10.
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