Celery Root, Parsnip, and Potato Gratin

Our Thanksgiving dinner this year was simple and sparse because I only cooked for two. I roasted 2 Cornish hens that were less than a pound each and prepared 2 small servings each of

>sauteed green beans and mushrooms topped with crispy onions

>baked rice with lemons, butter, celery, and onion

>gratin of celeriac, parsnip, and potato

>pumpkin pie

>macapuno suspiros (coconut meringue) tart

I was going to make mashed combination of celery root, potato, and parsnips but switched to a gratin instead. I thought it was much simpler, at least the short cut I made with the dish. I love it! 

Celery Root, Parsnip, and Potato Gratin 

1 small celeriac (use half if large)

2 small parsnips

4 small Yukon gold potatoes

1 cup heavy whipping cream, divided

1 cup whole milk

1 teaspoon sea salt, divided

1 tablespoon all-purpose flour

½ teaspoon onion powder

¼ teaspoon garlic powder

½ cup grated Parmesan cheese, divided 

• Peel the vegetables and cut into very thin slices and place in a sauce pan. Add half cup each of cream,and milk, and half teaspoon of salt. Bring to a boil, lower heat and simmer until vegetables are tender. 
• Remove vegetables to a plate and set aside.
• Add the flour to the cream mixture and whisk until smooth. Add the remaining cream, milk, salt, onion and garlic powders, and half of cheese and let cook for 1 minute. 
• Put the vegetables back into the sauce and simmer for 1 minute. Spoon into a shallow baking dish, sprinkle the remaining cheese all over the top, and bake in a 375°F oven until golden and crusty. 

Happy Thanksgiving Day! I hope you all had a great day. And Happy Hanukkah to my Jewish friends.