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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
unsalted butter for greasing baking pan |
1 cup heavy cream |
1/2 cup whole milk |
1 teaspoon fresh thyme |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 lb celery root (sometimes called celeriac) |
1 lb carrots (4 large) |
2 tablespoons all-purpose flour |
2 oz gruyère, coarsely grated (1/2 cup) |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch flameproof ceramic dish or metal baking pan.
2. Simmer cream, milk, thyme, salt, and pepper, uncovered, in a 4-quart heavy saucepan over moderate heat until reduced to about 3/4 cup, 10 to 13 minutes.
3. While mixture is simmering, peel celery root with a sharp knife, then cut into large wedges. Coarsely grate carrots and celery root in a food processor. Toss with flour in a large bowl until coated well, then add to cream mixture and simmer, uncovered, stirring frequently, 5 minutes.
4. Transfer to baking dish and smooth top. Sprinkle evenly with Gruyère and bake until bubbling, about 10 minutes.
5. Turn on broiler and broil gratin 5 to 6 inches from heat until top is golden brown, 3 to 5 minutes. Let stand 10 minutes before serving.
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