Instructions: Heat butter in large, wide pot over medium heat. Add onion and garlic and cook until onion softens, stirring often, about 5 minutes. Do not brown.

Peel potato and celery root, cut in half lengthwise and thinly slice. Trim parsley roots, peel and thinly slice. Add potato, parsley roots, celery root, 2/3 cup cream, milk, salt and pepper to taste. Cook mixture, uncovered, stirring often, until mixture is thick and vegetables are almost tender, about 25 minutes.

Transfer mixture to greased, shallow 6-cup baking dish. Smooth surface with spatula. (Can be made to this point a day ahead, cooled, then covered and refrigerated. Let come to room temperature before baking.)

Spoon 2 tablespoons cream over mixture; spread with spatula. Bake at 350 degrees until gratin bubbles and is lightly browned, 35 to 45 minutes. For a browner surface, place under moderate broiler 2 to 3 minutes. Serve hot.

This recipe yields 6 servings.

Comments: This gratin is adapted from a potato and turnip recipe once served at Fredy Girardets celebrated restaurant in Crissier, Switzerland. Its a splendid complement to lamb, beef, chicken or seafood.

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