No one, no matter how calorie conscious, can pass up this luscious gratin. Winery chef Tom Sixsmith has perfected it, finding just the right proportion of potato to celery root and the ideal ratio of milk to cream. Serve with a grilled steak or a pork roast, or with a standing rib roast for a special occasion.

　　

Ingredients

serves 12

　　2 tablespoons unsalted butter, plus more for the baking dish

　　3 pounds russet potatoes, peeled

　　2 pounds (2 large) celery root, peeled

　　3 cloves garlic, minced

　　2 cups whole milk

　　2 cups heavy cream

　　1 tablespoon kosher salt

　　Freshly ground black pepper

　　Whole nutmeg or pinch of ground nutmeg

　　1/4 cup freshly grated Parmesan cheese

　　

Step 1

Preheat the oven to 375°F. Butter a 9 by 13-inch baking dish.

　　

Step 2

With a mandoline or other vegetable slicer, slice the potatoes and celery roots about 1/16 inch thick. Keep the two vegetables separate.

　　

Step 3

Warm the butter in a 6-quart pot over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the milk and cream and bring to a simmer.

　　

Step 4

Add the celery roots and cook for about 3 minutes, then add the potatoes, salt, several grinds of black pepper, and a few gratings of nutmeg. Cook, stirring, until the liquid thickens, about 7 minutes. Stir in the cheese.

　　

Step 5

Transfer to the baking dish and spread evenly with a wooden spoon. Bake until the potatoes and celery root are tender when pierced and the top is lightly browned, about 40 minutes. Serve warm, not hot.

　　The Cakebread Cellars American Harvest Cookbook