1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
¾ cup thinly sliced shallots
2 1-pound celery roots, peeled, halved, thinly sliced
2 pounds russet potatoes, peeled, thinly sliced
2 cups whipping cream
1 cup canned chicken broth
8 ounces Fontina cheese, grated
Preheat oven to 400 degrees. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish. Top with half of celery root and half of potatoes. Sprinkle half of spice mixture over. Repeat layering with remaining shallots, celery root, potatoes and spice mixture. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil.
Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving. Serves 8 to 10.