POTATO, CELERY ROOT & FONTINA GRATIN

l/4 stick butter
2 cups thinly sliced leeks (white & pale green parts only; about 2 large)
2 lbs. russet potatoes, peeled, thinly sliced
l-l/4 cups whipping cream
l-l/4 cups chicken broth
l l4-l6 oz. celery root, peeled, halved lengthwise, thinly sliced
l tsp. salt
l/2 tsp. pepper
l/8 tsp. celery seeds
l/8 tsp. grated nutmeg
l-l/2 cups grated Fontina cheese (about 6 ozs.)
Heat oven 400. Lightly butter llx7x2″ glass baking dish. Melt 2 tbsps. butter in heavy large pot over med high heat. Add sliced leeks and saute until wilted, about 4 mins. Add potatoes, cream, chicken broth, celery root, l tsp. salt, l/2 tsp. pepper, celery seeds and nutmeg; bring to boil, stirring to separate beggies. Boil 5 mins. Transfer half of potato mixture to prepared baking dish. Sprinkle with half of grated cheese. Top with remaining potato mix. Cvoer with foil and place on large baking sheet. Bake 45 mins. Uncover and bake until juices thicken about l5 mins longer. Sprinkle with remaining cheese and bake until golden brown about l5 mins longer. Let gratin stand l0 mins. and serve.
Serves 6 to 8 Bon Appetit March 2001