Root Vegetable Gratin With Gruyère

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Ingredients

  • 1 Tbs. unsalted butter
  • 3 garlic cloves, minced
  • 3 cups heavy cream
  • Salt and freshly ground pepper, to taste
  • 1/4 tsp. freshly grated nutmeg
  • 1 lb. parsnips, peeled and sliced 1/8 inch thick
  • 1 lb. sweet potatoes, peeled and sliced 1/8 inch
    ; thick
  • 1 lb. celery root, peeled and sliced 1/8 inch thick
  • 8 oz. Gruyère cheese, shredded
  • 1 Tbs. minced fresh thyme
  • 3 Tbs. minced fresh flat-leaf parsley

Description

Enriched With Cream And Gruyère Cheese, This Hearty Gratin Is A Delicious Accompaniment To Our Crown Roast Of Pork (see Related Recipe At Left). A Mandoline Makes Fast Work Of Cutting The Vegetables Into Thin, Uniform Slices.

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