Ingredients

1.25 c. heavy cream

0.25 c. whole milk

1 small onion

2 clove garlic

butter

1 lb. celery root

1.50 lb. Yukon gold potatoes

salt

Freshly ground pepper

2 oz. aged Gouda cheese

Directions
1. Preheat oven to 400 degrees F. In a medium saucepan over medium-high
heat, bring heavy cream, milk, onion halves, and garlic to a boil. Remove from
heat and let steep for 30 minutes.
2. Meanwhile, using a sharp knife, peel, halve, and thinly slice celery root; cut
slices in half. Peel and thinly slice potatoes. In a buttered 8-inch casserole
dish, arrange a layer of celery-root slices followed by a layer of potato slices.
Season with salt and pepper. Repeat.
3. Remove onion and garlic from cream mixture and discard. Pour mixture over
casserole. Cover dish with a piece of buttered aluminum foil and bake for 40
minutes.
4. Remove foil and sprinkle casserole with Gouda. Bake until bubbly and golden,
about 15 minutes. Transfer casserole to a wire rack and allow to rest 15
minutes before serving.