Ingredients

1 lb parsnips (about 4 medium)

1 medium celery root (sometimes called celeriac; 3/4 lb total)

1 lb sweet potatoes

1 1/2 lb russet (baking) potatoes

2 teaspoons salt

1 teaspoon finely chopped garlic

1/2 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1/2 cup reduced-sodium chicken broth

1 3/4 cups plus 2 tablespoons heavy cream

• Special equipment: an adjustable-blade slicer; a 3-quart gratin or other shallow flameproof baking dish (not glass; 13 by 9 inches)

Description

Parsnips, Celery Root, And Sweet Potatoes Bring Depth To This Unfussy Gratin. Best Of All, It Requires No 'arranging'—you Just Spread The Root...

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