Root Vegetable Gratin

Ingredients

• 15 oz celery root peeled halved thinly sliced
• 8 ounces fontina shredded italian-style
• 2 cups heavy cream 
• 1 teaspoon kosher salt 
• 0.5 teaspoon nutmeg freshly ground
• 10 oz parsnips trimmed peeled thinly sliced
• 2 lbs russet potatoes peeled thinly sliced
• 1 large shallots thinly sliced

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 32
2. In a small saucepan, bring cream, salt, and nutmeg to a simmer.
3. Remove from heat and set aside.
4. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot and celery root. Top with half the cheese.
5. Add remaining parsnips, then remaining potatoes.
6. Pour warm cream over vegetables.
7. Sprinkle evenly with remaining cheese.
8. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours.
9. Let sit 10 minutes before serving.
10. Make ahead: Up to 2 days; reheat at 325 until center is warm, about 30 minutes.