Ingredients

• 2 pounds russet potatoes, unpeeled, thinly sliced
• 1 pound celery root (celeriac), peeled, halved, thinly sliced
• 2 cups low-salt chicken broth
• 1 cup whipping cream
• 3 large shallots, thinly sliced
• 1/2 teaspoon celery seeds
• 2 cups crumbled Stilton cheese

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Instructions

1. Preheat oven to 400°F. Combine first 6 ingredients in heavy large skillet. Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.
2. Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving.