5 potatoes

1 celeriac, the size of a grapefruit

2 onions, sliced

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

1 cup (250 ml) 15% country-style cream

1/4 cup (60 ml) grated Pecorino cheese

1/4 cup (60 ml) grated Parmesan cheese

1 egg

2 teaspoons (10 ml) fresh thyme, chopped

Nutmeg, to taste

Salt and pepper

Preheat the oven to 180 °C (350 °F).

Peel and cut the potatoes and celeriac into 1-cm (1/2-inch) thick slices.

In a 25-cm (10-inch) cast iron skillet, brown the onion and garlic in the oil.

Place the potatoes and celeriac in successive layers on the onion mixture. In a bowl, combine the cream, cheese, egg, thyme and nutmeg. Season with salt and pepper. Pour over the vegetables.

Cover and bake for about 1 hour. Let rest for 10 minutes before serving.

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