Potato, Celery Root and Stilton Gratin (Great Britain)

2 pounds russet potatoes, unpeeled, thinly sliced
1 pound celery root (celeriac), peeled, halved, thinly sliced. Celery
works in a pinch
2 cups low-salt chicken broth
1 cup whipping cream
3 large shallots (green onions), thinly sliced
1/2 teaspoon celery seeds
2 cups crumbled Stilton Cheese

Preheat oven to 400oF. Combine first 6 ingredients in a heavy large skillet. Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.

Using slotted spoon, transfer half of vegetables to 9x13 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.