celeriac, carrot & Potato Gratin

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  • 2 cups heavy cream
  • 8 tablespoons unsalted butter
  • 4 fresh bay leaves (or 2 dried)
  • 8 cloves garlic, peeled and crushed
  • 4 large carrots, peeled and cut crosswise into 1/4-inch-thick slices
  • 4 large potatoes, peeled and cut crosswise into 1/4-inch-thick slices
  • 1 large yellow onion, thinly sliced lengthwise
  • 1 small celeriac, peeled and cut crosswise into 1/4-inch-thick slices
  • 2 tablespoons dried thyme leaves
  • Salt and freshly ground black pepper
  • 5 ounces Gruy√®re cheese
  • 2 cups fresh bread crumbs

Heat oven to 350 degrees. In a large saucepan, heat the cream with the butter and bay leaves over medium-high heat. Stir in garlic, carrots, potatoes, onion, and celery root and bring to a boil. Reduce heat to a simmer and cook, stirring gently, until vegetables are tender, about 18 minutes. Remove from heat and stir in thyme. Pour into 3-quart baking dish, scraping sides of the pot. Season with salt and pepper. 

Grate the cheese then toss with breadcrumbs in a bowl. Sprinkle the mixture over the vegetables and bake until golden brown and bubbling in the center, about 30 minutes.