Name: Creamy Gratin of Celeriac, Parsnip, and Potato
Yield: Serves 4
Ingredients: 1 medium baking potato; 1¾ cups vegetable or meat broth; 1 medium celeriac; 2 medium parsnips; 1 tablespoon hazelnut, pecan, or walnut oil (plus some for dish); 1 tablespoon kosher salt (omit if broth is salted); Salt and pepper; 1 tablespoon flour; About 2 ounces Comté or Gruyère cheese; 1 garlic clove, halved; 1 cup whole milk

Autumnal roots, sweet and sturdy, distinguish this useful dish—which, although creamy, does not contain cream. It is easily varied: For a milder taste, use half potatoes and half celeriac; for a more aromatic dish, add shallots and tarragon; for sweetness, include sweetpotatoes; or, for a meaty dish, add cubed smoked turkey or ham. The dish can be made ahead and reheated.