Root Vegetable Gratin

• 2 1/2 cups heavy cream
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground nutmeg
• 3 large russet potatoes, peeled and thinly sliced
• 2 large carrots or 1 sweet potatoe, peeled and thinly sliced
• 2 medium parsnips, peeled, trimmed, and thinly sliced
• 1 large shallot, thinly sliced
• 2 garlic cloves, unpeeled, crushed
• 1 medium celery root, peeled, halved, and thinly sliced
• 8 ounces Gruyere or good Italian Fontina cheese, coarsely shredded
• 3 sprigs fresh thyme
• 1/2 teaspoon freshly ground black or white pepper

1. Preheat oven to 325u0b0. In a small saucepan, bring cream, salt, pepper, garlic, thyme and nutmeg to a simmer. Remove from heat, strain and set aside.
2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all of shallot, carrots and celery root. Top with half the cheese. Add remaining parsnips, then remaining potatoes.
3. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.rnPlace on a reamed baking sheet; transfer to a rack in the lower position of the oven, tent with foil.
4. Bake for 1 hour; then remove the foil, transfer to the middle rack and continue baking until bubbling, golden brown, and tender when pierced, about 15 to 20 minutes.
5. Transfer to a wire rack, sprinkle with coarse salt and some thyme leaves. Cool for about 10- 15 minutes before serving.
6. Make ahead: Up to 2 days; reheat at 325u0b0 until center is warm, about 30 minutes.

heavy cream, kosher salt, freshly ground nutmeg, russet potatoes, carrots, parsnips, shallot, garlic, celery root, gruyere, thyme, freshly ground black

Taken from food52.com/recipes/14552-root-vegetable-gratin (may not work)