Root Vegetable Gratin with Mustard Cream
Ingredients
- 2 teaspoon whole yellow mustard seeds (divided)
- 2 pound assorted root vegetables (such as sweet potatoes, celery root, and rutabega) (peeled and very thinly sliced)
- 2 clove peeled, whole garlic
- 2 cup whole milk
- 2 cup water
- 1 cup cream
- 1 tablespoon Dijon mustard
- kosher salt (to taste)
- ground white pepper (to taste)
- 2 tablespoon all-purpose flour
- 6 ounce grated Emmental cheese (or similar)
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