Root Vegetable Gratin

4 Tbsp unsalted butter
1½ cups coarse breadcrumbs
1½ cups grated Parmesan
6 sprigs thyme + 1 Tbsp leaves
Kosher salt + black pepper
3 cups heavy cream
1 cup chicken or veg broth
1½ lb celeriac    
3 lb total - mix of: rutabaga, turnips, sweet potato (all sliced 1/16" thick).   
2 garlic cloves, thinly sliced

Preheat oven to 400°. Butter shallow 2-qt. baking dish. Melt 2 Tbsp. butter in skillet. Add breadcrumbs; cook until golden, 5–7 min. Transfer to bowl + toss w/ ½ C Parmesan and 1 Tbsp. thyme leaves; season w/ salt + pepper. Bring cream, broth, thyme sprigs, remaining 2 Tbsp. butter to simmer in saucepan, season w/ salt + pepper. Cover, and let sit 10 minutes; discard thyme. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place piece of parchment paper on top. Bake til vegetables are crisp-tender + cream thickened, 50–60 min. Uncover, top w/ breadcrumb mixture, bake til gratin is bubbling and breadcrumbs brown, 15–20 min. Let sit 10 min before serving.

This recipe is from Bon Appetit magazine.

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