Root Vegetable Gratin Recipe – Sunset Magazine

Ingredients

• 2 cups heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground nutmeg
• 3 large russet potatoes (about 2 lbs.), peeled and thinly sliced
• 2 medium parsnips (about 10 oz.), peeled, trimmed, and thinly sliced
• 1 large shallot, thinly sliced
• 1 medium celery root (about 15 oz.), peeled, halved, and thinly sliced
• 8 ounces Italian-style fontina cheese, coarsely shredded