Potato-And-Celeriac Gratin

• Cooking spray
• 2 garlic cloves, halved
• 1 small celeriac (celery root), peeled (about 1 1/2 pounds)
• 2 pounds Yukon gold or red potatoes, peeled and cut into 1/4-inch-thick slices
• 4 thyme sprigs, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups 1% low-fat milk
• 1 cup (4 ounces) grated Gruyere cheese, divided

1. Preheat oven to 350u0b0.
2. Rub the sides and the bottom of an 11 x 7-inch baking dish coated with cooking spray with garlic halves. Crush garlic halves; set aside.
3. Cut celeriac into 1/4-inch-thick slices; cut slices into quarters to measure 2 cups, reserving remaining celeriac for another use. Place 2 cups celeriac, potatoes, and 3 thyme sprigs in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender; drain and discard thyme.
4. While the potatoes are cooking, combine flour, salt, and pepper in a small saucepan; gradually add milk, stirring with a whisk. Stir in crushed garlic and 1 thyme sprig. Place the pan over medium heat, and cook until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; stir in 3/4 cup cheese.
5. Arrange potatoes and celeriac in baking dish; pour sauce over vegetables. Sprinkle with 1/4 cup cheese. Bake at 350u0b0 for 30 minutes or until lightly browned. Discard thyme.

cooking spray, garlic, celery root, gold, thyme, allpurpose, salt, black pepper, milk, gruyuere cheese

Taken from www.myrecipes.com/recipe/potato-and-celeriac-gratin (may not work)