Artichoke, Celery Root, And Potato Gratin


4 tablespoons butter or olive oil 1 large onion, diced 6 medium or 4 large artichokes, trimmed and cut into quarters or eighths 1 large celery root, about 1 pound trimmed and thinly sliced 8 ounces potatoes, preferably Yellow Finn, peeled and very thinly sliced Salt and freshly milled pepper 4 cups sturdy white bread without crusts, torn into pieces 1 cup milk 1/2 cup chopped parsley 3 garlic cloves, chopped 1/2 cup freshly grated Parmesan


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