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Potato and Celery Root Gratin with Leeks

kept byJennWebb

3 cups heavy cream
2 garlic cloves, peeled
1 sprig thyme plus 3 tsp. fresh thyme leaves, divided
2 tablespoons (1/4 stick) unsalted butter, divided
3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
Kosher Salt
2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)
1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)
2 cups grated Gruyère
Freshly ground black pepper



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