Potato, Celery Root and Stilton Gratin

• 2 pounds russet potatoes, unpeeled, thinly sliced
• 1 pound celery root (celeriac), peeled, halved, thinly sliced
• 2 cups low-salt chicken broth
• 1 cup whipping cream
• 3 large shallots, thinly sliced
• 1/2 teaspoon celery seeds
• 2 cups crumbled Stilton cheese

1. Preheat oven to 400F.
2. Combine first 6 ingredients in heavy large skillet.
3. Bring to simmer.
4. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.
5. Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish.
6. Season with salt and pepper.
7. Sprinkle 3/4 cup cheese over.
8. Top with remaining vegetables.
9. Pour cooking liquid over.
10. Season with salt and pepper.
11. Sprinkle 3/4 cup cheese over.
12. Cover with foil; bake 45 minutes.
13. Uncover; sprinkle with remaining 1/2 cup cheese.
14. Bake until liquid is almost absorbed, about 55 minutes.
15. Cool 20 minutes before serving.

russet potatoes, celery root, lowsalt, whipping cream, shallots, celery seeds, cheese

Taken from www.epicurious.com/recipes/food/views/potato-celery-root-and-stilton-gratin-1822 (may not work)