Potato and Celeriac Gratin

1 lb superior potatoes, scrubbed clean

1 celeriac, scrubbed clean and peeled

1 yellow onion, sliced thin

½ bunch Parsley finely chopped

1 pint of milk 

1 tbsp butter

¼ cup grated parmesan cheese

Salt and pepper to taste

Preheat oven to 325˚F.

Bring milk up to just barely a simmer over medium heat then reduce to low heat

Thinly slice the potatoes and the peeled celeriac.

Add sliced onion, potatoes and celeriac to the warmed milk and simmer for about 10 minutes.

With a slotted spoon remove the vegetables from the pan and place in a bowl. 

Add the parmesan and parsley to the reduced milk and continue cooking on low for 2-3 minutes. 

Butter an oven safe dish and place the vegetable mixture in and spread out evenly. 

Pour the milk over the vegetable mixture and give it a quick stir to ensure the herbs are spread out and the pan is even.

Bake covered at 325˚F for 30 minutes. Remove cover and reduce heat to 250˚F and cook for 30 minutes more. 

Remove from oven and let rest for about 5 minutes before serving.