Ingredients
3/4 cups heavy whipping cream
2 cloves garlic; 1 crushed, 1 whole
2 sprigs thyme
3/4 pounds Yukon gold potatoes, peeled, thinly sliced
3/4 pounds celeriac, peeled, thinly sliced
3/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoons butter
1/2 tablespoon finely chopped parsley
dash nutmeg
Preparation
garlic cloves and the thyme. Remove from the heat; cover. Let infuse 30 minutes. Strain.
Preheat the oven to 350 degrees. Place the potatoes and celeriac on two different plates; season with salt and pepper. Rub the inside of a large gratin or baking dish (or individual gratin dishes) with the whole garlic clove; grease dish liberally with butter. Arrange the vegetables in alternating layers, starting and ending with potatoes. Add the chopped parsley to the milk/cream mixture; pour over the vegetables. Sprinkle with nutmeg.
Bake until the vegetables are tender and most of the liquid is absorbed, about 1 hour, 15 minutes (if your dishes are small, check after 35 or 40 minutes).
