CELERY ROOT & POTATO GRATIN

l clove garlic, smashed
butter for the gratin dish
l lb. celery root, scrubbed FOR CELERY ROOT ROULIARD CHECK UNDER
l/4 tsp. salt
”BELLY BUTTON”
l lb. potatoes, peeled & cut int0 l” slices
l/2 cup heavy cream
2 tsp. Dijon mustard
l/4 tsp. pepper
l cup Gruyere cheese, shredded
Heat oven 375. Rub a 2 qt. gratin dishw iththe smashed garlic, reserving what is left. Coat the dish with butter. Peel the celery root, reserve the trimmings. Cut the celery root into quarters and then into l/4″ slices.Put the trimmings and the remaining garlic in a 3 qt. saucepan and add 3 cups water and the salt. Set a steamer over the top of the liquid and bring the liquid to a boil. Steam the celery root just until tender, about 5 mins. and then transfer to a larg bowl. Steam the potatoes over the same liquid just until tender, about 5 mins. Toss the potatoes with the celery root. Strain the steaming liquid and reserve. Combine 3/4 cup of reserved steaming liquid with the cream and mustard. Pour this over the veggies add the pepper and toss. Pour the veggies with the liquid into the gratin dish, smooth the top and sprinkle with cheese. Bake until gratin is bubbling and browned on top, about 30 mins. Fine Cooking Magazine