Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.
Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot and celery root. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.
Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.
Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
I have been making this one for Christmas every year since the recipe was in the magazine and love it. I do add some sweet potatoes in place of half of the russets and some leeks. I am not sure I have ever made a recipe as directed..
Loved this! So decedent! I used the parsnips and celery root and thought these were a great addition to a usually normal dish. I couldn't find Italian Fontina so I used a local sharp white cheddar type cheese and it was great. I cooked a bit longer than suggested because it was in the oven the same time as a ham. This will be one of my holiday go-to recipes.
Made this with only potato and my family loved it. I used good Italian Fontina. I will us a more shallow baking dish next time, as some of the potatoes on the bottom were a little under cooked for my taste.
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