1 bunch green onions, chopped
1 large celeriac*, peeled and thinly sliced
1 1/4 lb potato**, peeled and thinly sliced
1 3/4 cups milk
1/4 cup heavy cream
2 sprigs fresh thyme
1/4 teaspoon nutmeg
shredded asagio, for sprinkling
Preheat oven to 375. In a small pot, bring the the cream, thyme and milk to a boil. Allow to cool (about 15 minutes) then strain. Discard the thyme. Stir in the nutmeg, green onions and salt/pepper to taste. Meanwhile, arrange the celeriac and potato slices in a lightly greased oven safe dish. Pour the milk mixture over the vegetables and sprinkle lightly with cheese. Cover and bake until the liquid is absorbed, about 40-45 minutes for a large dish, 20-25 for individual sized dishes, taking the cover off for the last 5 minute or so to brown the cheese. Serve hot.
*also known as celery root, it is large, warty and more than a little daunting looking. It smells and tastes faintly of celery.
**Or a little or more potato. I kept it pretty equal to the celeriac.