CELERY ROOT GRATIN
Adapted from a recipe by: Chef Suzanne Tracht, co-owner and executive chef of Jar.

"...Even baked, as in a celery root–potato gratin, it can hold its own; it refuses to take on the mellow, buttery flavor of the potato, but instead offers up a slight tang guaranteed to keep guests guessing.".
Serves 8 to 10

6 slices bacon, diced
1 3/4 cups heavy cream
1/4 cup minced chives
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 medium heads(about 3 pounds) celery root, peeled and quartered
4 large russet potatoes, peeled
Butter for coating pan
1 shallot, minced
2 1/2 cups(about 5 ounces) grated Gruyère cheese
1/4 cup plain dry bread crumbs

Preheat oven to 400 degrees F (200C).

Cook the bacon in a small skillet over medium heat until crispy. Drain and set aside.

Meanwhile, stir together the cream, chives, salt, pepper, and nutmeg in a large bowl. With a mandoline or heavy sharp knife, cut the celery root and the potatoes into 1/8-inch-thick slices. Add the slices to the cream mixture as you work to prevent them from discoloring. Using your hands, gently toss the mixture to coat.

Butter a 13-by-9-inch baking dish or large gratin dish. Add half the slices, pressing down to make an even layer. Sprinkle with the bacon and shallot. Top with the remaining vegetable slices, pouring any cream left in the bowl evenly over the top. Press down on the mixture to make a flat top. Sprinkle with the cheese then the bread crumbs.

Bake until the vegetables are very soft and the top is browned and bubbling, about 55 to 60 minutes. Cool 20 minutes before serving to allow the dish to set.