Creamy Celeriac and White Bean Gratin with Thyme Crumb Topping

Ingredients

• •1 medium celeriac (about 1 lb), peeled and thinly sliced
• •1 (15 oz) can white beans, drained and rinsed
• •1 cup heavy cream
• •1/2 cup whole milk
• •3 garlic cloves, minced
• •1/2 teaspoon ground nutmeg
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 cup fresh breadcrumbs
• •2 tablespoons unsalted butter, melted
• •2 teaspoons fresh thyme leaves, chopped
• •1/4 cup grated Parmesan cheese
• •1 tablespoon olive oil for greasing the pan

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.

2. 2

   In a medium pot, combine the heavy cream, milk, minced garlic, nutmeg, salt, and black pepper. Heat gently over medium-low heat while stirring occasionally; do not let it boil.

3. 3

   Add the thinly sliced celeriac to the pot with the warm cream mixture. Simmer for 5 minutes to soften the celeriac slightly.

4. 4

   Layer half of the celeriac slices into the prepared baking dish and add half of the drained white beans. Repeat with the remaining celeriac and beans, pouring the cream mixture evenly over the layers.

5. 5

   In a small bowl, mix the breadcrumbs, melted butter, fresh thyme, and grated Parmesan cheese until well combined. Spread the crumb mixture evenly over the top of the gratin.

6. 6

   Bake the gratin in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy, and the celeriac is tender.

7. 7

   Let the gratin rest for 5 minutes before serving.