Rutabaga Celery Root and Potato Gratin
Ingredients
- 1 pound medium rutabaga, trimmed, peeled, and cut into 1/8-inch-thick slices
- 1 pound medium Yukon Gold potatoes, peeled and cut into 1/8-inch-thick slices
- 8 ounces small celery root, trimmed, peeled, and cut into 1/8-inch-thick slices
- 1 3/4 cups heavy cream
- 6 (5-inch) thyme sprigs, tied with kitchen twine, plus fresh thyme leaves for garnish
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- Unsalted butter, for greasing baking dish
- 1 ounce Parmesan cheese, grated (about 1/4 cup), divided
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