Celery root gratin--not exotic but still unknown

Ingredients

• 1 large celery root about 2 libras,
• 1 1/3 cup milk,
• 1 egg yolk,
• 1/2 cup creme fresh, or heavy whipping cream,
• 1 cup Gruyère, Fontina, or Cheddar cheese, grated,
• 3 tablepsons butter,
• salt and white pepper.

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Preparation

• Peel off the celery root, cut in quarters and slice into 1/4 inch slices.
• Put them in a pot, add milk and butter, and cook slowly for about 20 minutes (be careful as milk has a tendency to spill if it is boiling too rapidly).
• Preheat oven to 425 F. Butter an oven-proof dish and arrange gently the slices of the cooked celery root at the bottom of it.
• In a bowl mix together cream, egg yolk, 2/3 cup of cheese, and milk from cooking the celery root.
  
• Pour the mixture over the celery root slices and cover on top with the remaining cheese.
• Bake for about 20-30 minutes, until the cheese melts and forms a gold crust.

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