To reheat this dish put it in a 325° for about 30 minutes. If you reheat it in the microwave, it will lose its crispiness.
- I use a mandoline set to 1/8″ to slice the vegetables. If you don’t have a mandoline, you can use vegetable peeler to slice them.
- Don’t use anything less than heavy cream. You have been warned.
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground nutmeg
- 1 pound potatoes, peeled and thinly sliced
- 1 parsnip, peeled and thinly sliced
- 1/2 shallot, peeled and finely minced
- 1/2 celery root, peeled and thinly sliced
- 4 ounces fontina cheese
- Preheat oven to 325°.
- Mix cream, salt and nutmeg in a small saucepan. Bring to a simmer and remove from heat.
- Layer half the potatoes, half the parsnip and all the celery root and shallot in an 8″ by 8″ bakiing dish. Top with half the cheese. Layer the remaining parsnips and potatoes. Pour cream evenly over the vegetables and top with remaining cheese.
- Bake for about 1 1/4 hours until golden brown and the vegetables are tender (they can be easily pierced with the tip of a knife). Let stand 10 minutes.