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Root Vegetable Gratin with Gruyère


1 Tbs. unsalted butter
3 garlic cloves, minced
3 cups heavy cream
Salt and freshly ground pepper, to taste
1/4 tsp. freshly grated nutmeg
1 lb. parsnips, peeled and sliced 1/8 inch thick
1 lb. sweet potatoes, peeled and sliced 1/8 inch  thick
1 lb. celery root, peeled and sliced 1/8 inch thick
8 oz. Gruyère cheese, shredded
1 Tbs. minced fresh thyme
3 Tbs. minced fresh flat-leaf parsley



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