Celery Root au Gratin

• 1 large celery root, about 2 pounds
• 2 potatoes, about 1 pound
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons butter
• 13 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese

1. Peel celery root and cut into 1-inch cubes.
2. There should be 6 to 7 cups.
3. Peel potatoes and cut into 1-inch cubes.
4. Combine potatoes and celery-root pieces in a saucepan.
5. Add water to cover and salt to taste.
6. Bring to a boil and cook about 15 minutes or until vegetable pieces are tender.
7. Meanwhile, preheat broiler to high.
8. Drain vegetables and pour them into the bowl of a food processor.
9. Blend thoroughly and add salt, pepper, nutmeg, butter and cream.
10. Blend well.
11. Spoon and scrape mixture into a small baking dish and smooth over the top.
12. Sprinkle evenly with Parmesan cheese.
13. Place dish under broiler about 6 inches from heat.
14. Broil about 5 minutes or until cheese is nicely browned and glazed.

celery root, potatoes, salt, freshly ground pepper, freshly grated nutmeg, butter, heavy cream, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/1047 (may not work)