Parsnip and Celery Root Gratin
Ingredients
- butter (for greasing)
- 1½ pound celery root (peeled and very thinly sliced (about ¼ - ⅛ inch thick))
- 1 pound parsnips (peeled and very thinly sliced (about ¼ - ⅛ inch thick))
- ¼ teaspoon nutmeg (freshly grated)
- ¼ teaspoon black pepper
- 6 ounces Gruyere cheese (grated)
- 2 cups heavy cream
- ¾ cup panko bread crumbs
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