Root Vegetable Gratin

Root Vegetable Gratin

Ingredients:
butter, without salt
potatoes, raw, skin
carrots, raw
cheese, cheddar
celery, raw
cream, whipped, cream topping, pressurized
onions, spring or scallions (includes tops and bulb), raw

Directions:
Preheat oven to 400F
Brush 13x9x2 inch glass baking dish with melted butter.
Arrange 1/4 of potatoes evenly over bottom of baking dish.
Arrange half of carrots evenly over potatoes.
Arrange 1/4 of potatoes evenly over carrots.
Sprinkle with salt and pepper.
Sprinkle 1/2 cup cheese over all.
Arrange celery root evenly over cheese, arrange 1/4 of potatoes evenly over celery root.
Arrange remaining carrots evenly over potatoes.
Arrange remaining potatoes(1/4 cup) evenly over carrots.
Sprinkle with salt and pepper.
Pour cream over vegetables.
Sprinkle remaining 3/4 cup cheese over top.
Cover vegetables with foil and bake 30 minutes.
Uncover and bake until vegetables are tender and top is golden, about 35 minutes longer.
Remove gratin from oven and let cool 15 minutes.
Sprinkle with chopped green onion and serve.