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Preheat the oven to 180°C / fan 160°C / 355°F / gas mark 4.
Peel the celeriac then slice it as thinly as possible. I used a food processor to get the job done in a jiffy. Set aside.
Melt the butter in a large saucepan and gently fry the shallots for 15 minutes until softened.
Add the thyme, cream and milk. Bring to a boil. Once a boiling point has been reached, immediately remove the saucepan from the heat and set aside.
Use a 23cm x 15cm x 6cm (9 x 6 x 2.5in) ovenproof dish. Spoon a layer of shallots and sauce into the bottom of the dish and spread out the shallots.
Arrange a layer of celeriac on top, then sprinkle with cheese.
Add another layer of sauce over the celeriac.
Repeat this process until you end up with a layer of celeriac at the top, then cover abundantly with the remainder of the cheese (or simply use more).
Cover with foil and bake for 1 hour in the oven.
At this point, the vegetables should be tender and you’re now aiming for that golden, crispy topping everyone yearns for. So crank up the oven’s temperature to max and keep a keen eye on it. It should take about 15 minutes to reach the desired texture and colour.
Remove from the oven and serve immediately. Enjoy!