Celeriac Gratin

• 2 1/4 pounds potatoes, peeled and sliced into 1-cm slices
• 1 large celeriac (celery root), peeled and sliced into 1-cm slices
• 1 onion, peeled and finely sliced
• Sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely chopped
• 4 ounces Cheddar cheese (or to taste), grated
• 2 1/2 cups heavy cream
• A small bunch of fresh flat-leaf parsley, leaves picked, stalks roughly chopped

1. Preheat your oven to 400F.
2. Place the potatoes, celeriac and onion in an earthenware-type baking dish.
3. Season generously.
4. Add the garlic, 3/4 of the cheese, the cream and the parsley stalks.
5. With a spoon, move everything around to mix all the flavors.
6. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden.
7. Sprinkle over the parsley leaves.
8. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!

potatoes, celery root, onion, salt, garlic, cheddar cheese, heavy cream, flatleaf parsley

Taken from www.cookstr.com/recipes/celeriac-gratin (may not work)