Potato And Celery Root Gratin

Ingredients

4 medium Yukon Gold potato, peeled, and, thinly, sliced
1 piece celery root, peeled, cut in half, and, thinly sliced
1 cup milk, or enough to cover potatoes
1 sprig fresh rosemary
1 clove garlic, minced
pinch nutmeg
salt and pepper, to taste
1/4 cup breadcrumbs, optional

Directions

1. Preheat oven to 400º.
2. Butter a medium baking dish (81/2 x 11, 3 inches deep)
3. In a medium pot, cover potatoes and celery root with cold milk and cream and bring to a boil. Add the rosemary, garlic and nutmeg.
4. Reduce to low heat and simmer uncovered for about 10 minutes or until potatoes are almost tender.
5. Spread potato and celery root slices on bottom of dish. Pour cream and milk mixture over to cover.
6. Season with salt and pepper. Remove rosemary sprig if desired.
7. Press potatoes and celery root down until completely immersed, sprinkle with bread crumbs, if desired.
8. Bake at 400º until potatoes are tender and golden, about 20 minutes and top is crispy. Let stand 10 minutes.
9. Serve with Vanilla Baked Ham