Celery Root, Carrot, & Potato Gratin a'la Scandanavia Recipe

Name: Celery Root, Carrot, & Potato Gratin a'la Scandanavia Recipe
Ingredients: 2 cups heavy cream; 8 tablespoons unsalted butter; 4 fresh bay leaves; 8 cloves garlic, peeled and crushed; 1 pound carrots (4 large carrots, peeled and cut crosswise into 1&frasl;4-inch-thick) slices; 2 pounds potatoes (4 large russet potatoes, peeled and cut crosswise into 1&frasl;4-inch-thick slices); 1 yellow onion (large onions, thinly sliced lenghwise); 1 celery root (small celery, peeled and cut crosswise into 1&frasl;4-inch-thick slices); 2 tablespoons thyme leaves; Kosher salt; freshly ground black pepper; 5 ounces Gruyère cheese; 2 cups bread crumbs (fresh)

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This simple, comforting root vegetable gratin is perfumed with fragrant thyme and bay leaves before being baked with a bubbly Gruyère crust. Chef:

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Ingredients

2 cups heavy cream
8 tablespoons unsalted butter
4 fresh bay leaves
8 cloves garlic, peeled and crushed
1 pound carrots (4 large carrots, peeled and cut crosswise into 1&frasl;4-inch-thick) slices
2 pounds potatoes (4 large russet potatoes, peeled and cut crosswise into 1&frasl;4-inch-thick slices)
1 yellow onion (large onions, thinly sliced lenghwise)
1 celery root (small celery, peeled and cut crosswise into 1&frasl;4-inch-thick slices)
2 tablespoons thyme leaves
Kosher salt
freshly ground black pepper
5 ounces Gruyère cheese
2 cups bread crumbs (fresh)