Recipe - Potato And Celery Root Gratin With Fontina Cheese

1 teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Ground nutmeg
Three fourths cup Thinly cut or sliced up shallots
2 Celery roots; peeled,
halved,
; thinly cut or sliced up
; (1pound)
2 pound Russet potatoes; peeled,
thinly
; cut or sliced up
2 cup Whipping cream
1 cup Canned chicken broth
8 ounce Fontina cheese; grated

Preheat oven to 400 F. Mix salt, pepper and nutmeg in small bowl. Sprinkle
half of shallots in 16cup oval gratin dish or 15x10x2inch glass baking
dish. Top with half of celery root and half of celery root and half of
potatoes. Sprinkle half of spice mixture over. Repeat layering with
remaining shallots, celery root, potatoes and spice mixture. Bring cream
and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly
with foil.

Bake until vegetables are almost tender, about 45 minutes. Increase oven
temperature to 450 F. Press potatoes with spatula to even thickness. Bake
uncovered until juices thicken, about 10 minutes. Top with cheese. Bake
until cheese melts and browns, about 15 minutes. Cool 15 minutes before
serving.

Serves 8 to 10.

Bon Appetit November 1994

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