Potato and Parsnip Scalloped Casserole

I really love Sunset Magazine but this recipe needed to be stepped up a bit and the addition of pancetta and black pepper really enhances the flavors of the root veggies.  Who can eat potatoes without pepper?  The original recipe can be found in the December, 2010 Sunset Magazine on page 59.

2 cups heavy cream
1 tsp. kosher salt
1 TBSP ground black pepper
1/2 tsp. nutmeg (for best flavor, grind you own)
3 large white potatoes, peeled and sliced thin
2 large parsnips, peeled and sliced thin
1 large onion, sliced thin
1 celery root, peeled, halved and sliced and diced
1 package pancetta, diced
2 cups fontina cheese, shredded

Preheat the oven to 325.  In a saucepan bring cream, salt, and nutmeg to simmer.  Remove from heat and set aside.

Lay 1/2 of the potatoes in a greased or oiled baking dish, top with parsnips, onion, 1/2 of the diced pancetta, and celery root.  Top with 1/2 of the cheese.  Add the rest of the parsnips, potatoes, pancetta and celery root.  Pour warm cream over entire casserole.  Sprinkle with the remaining cheese.

Bake until bubbly and golden brown about 1 1/4 hours at 325.  Let sit for 10 minutes before serving.