POTATO, CELERY ROOT AND FONTINA GRATIN

POTATO, CELERY ROOT AND FONTINA GRATIN image

Yield 6 to 8

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 pounds russet potatoes, peeled, thinly sliced
1 1/4 cups whipping cream
1 1/4 cups canned low-salt chicken broth
1 14- to 16-ounce celery root, peeled, halved lengthwise, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon celery seeds
1/8 teaspoon grated nutmeg
1 1/2 cups grated Fontina cheese (about 6 ounces)

Steps:

Preheat oven to 400F. Lightly butter 11x7x2-inch glass baking dish. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add sliced leeks and saute until wilted, about 4 minutes. Add potatoes, whipping cream, chicken broth, celery root, 1 teaspoon salt, 1/2 teaspoon pepper, celery seeds and nutmeg; bring to boil, stirring occasionally to separate vegetables. Boil 5 minutes. Transfer half of potato mixture to prepared baking dish. Sprinkle with half of grated cheese. Top with remaining potato mixture. Cover with foil and place on large baking sheet. Bake 45 minutes. Uncover and bake until juices thicken, about 15 minutes longer. Sprinkle with remaining grated cheese and bake until golden brown, about 15 minutes longer. Let gratin stand 10 minutes and serve.