Celery Root Gratin With saffron And Gruyere Cheese
| Yield: | 12 Servings |
| Categories: |
| 4 | lb | Celery root; peeled and coarsely chopped |
| 3 | lb | Russet potatoes; (preferable Idaho), peeled and coarsely chopped |
| 1 | c | Heavy cream |
| 1 | Stick; (1/2 cup) butter | |
| 1/2 | ts | Saffron |
| 2 | Garlic cloves; finely minced | |
| 2 1/2 | c | Gruyere; coarsely grated |
| Salt and pepper to taste | ||
| 1/2 | c | Coarsely chopped fresh flat-leaf parsley |
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