Celery Root Gratin

Directions

1. 1
   Peel and coarsely chop the potatoes and the celery root.
2. 2
   Put potatoes and celery root in separate pots and add salt to each.
3. 3
   Boil the potatoes and celery root until soft, and then drain them.
4. 4
   Pour the heavy cream into a pot and bring it to a boil.
5. 5
   Add the butter, saffron, garlic, and 1 cup of the gruyere.
6. 6
   Cook about 5 minutes over moderately low heat until the cream mixture is bright yellow.
7. 7
   Puree drained celery root in food processor, gradually adding yellow cream mixture.
8. 8
   Mash the drained potatoes to a rough texture.
9. 9
   Add pureed celery root to mashed potatoes.
10. 10
    Add the rest of the gruyere and mix together.
11. 11
    Season with salt and pepper.
12. 12
    Butter a 13 by 9-inch gratin dish and put the puree in it.
13. 13
    Sprinkle with the parsley.
14. 14
    Bake at 400 degrees for about 15 minutes.