Scalloped Potatoes with Root Vegetables

Name: Scalloped Potatoes with Root Vegetables
Ingredients: 2 tablespoons, unsalted butter; 1 , medium onion, minced (about 1 cup); 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1 tablespoon, chopped fresh thyme leaves; 1 1/4 teaspoons, table salt; 1/4 teaspoon, ground black pepper; 8 ounces, celery root (about 1/2 medium), peeled and sliced 1/8 inch thick; 8 ounces, parsnips (about 2 medium), peeled and sliced 1/8 inch thick; 1 cup, low-sodium chicken broth; 1 cup, heavy cream; 2 , bay leaves; 1 1/2 pounds, russet potatoes (about 2 large), peeled and sliced 1/8-inch thick (see photos below); 4 ounces, grated cheddar cheese, shredded (1 cup)

Side Dishes
Potatoes
Vegetables
Make Ahead

Appears in Cook's Illustrated September/October 2007

We've modified our quicker version of classic scalloped potatoes to include root vegetables.

SERVES 4 to 6

TIME 1¼ hours

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