By Eberhard Muller *adjustments by Janine Meyer
3 large potatoes, sliced thin ½ Butternut Squash, peeled and sliced thin
1 celeriac, peeled and sliced thin 2 cups heavy cream
2 TBSP sour cream 1 garlic clove, minced
½ tsp minced thyme salt and freshly ground black pepper
Preheat oven to 300. Butter a 9 x 13 baking dish.
Combine the heavy cream, sour cream, garlic, and thyme. Season generously with salt and fresh ground black pepper. Set aside.
In a large bowl combine the thinly sliced potatoes, butternut squash, and celeriac. Toss them all together so they are evenly distributed. Add the heavy cream mixture, toss to coat well and then spread into the baking dish in an even layer. Bake for 15 minutes, then increase the oven temperature to 325 and bake for about 1 hour and 15 minutes longer, or until the veggies are tender and top is browned. Let the gratin stand for 10 minutes before serving.