Lunch: Root Vegetable Gratin

Ingredients

Unsalted butter for greasing baking pan
1 cup heavy cream
1/2 cup whole milk
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 lb celery root (sometimes called celeriac)
1 lb carrots (4 large)
2 tablespoons all-purpose flour
2 oz Gruyère, coarsely grated (1/2 cup)

Instructions

Put oven rack in middle position and preheat oven to 400 °F. Butter an 8-inch flameproof ceramic dish or metal baking pan.
Simmer cream, milk, thyme, salt, and pepper, uncovered, in a 4-quart heavy saucepan over moderate heat until reduced to about 3/4 cup, 10 to 13 minutes.
While mixture is simmering, peel celery root with a sharp knife, then cut into large wedges. Coarsely grate carrots and celery root in a food processor. Toss with flour in a large bowl until coated well, then add to cream mixture and simmer, uncovered, stirring frequently, 5 minutes.
Transfer to baking dish and smooth top. Sprinkle evenly with Gruyère and bake until bubbling, about 10 minutes.
Turn on broiler and broil gratin 5 to 6 inches from heat until top is golden brown, 3 to 5 minutes. Let stand 10 minutes before serving.

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