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In a medium bowl, toss the Gruyère and the bread crumbs to combine. Set aside.
Position a rack in the center of the oven and preheat to 350°F. To a large Dutch oven over medium-high heat, add the cream, potatoes, carrots, celery root, onion, garlic, thyme, butter, bay leaves, and salt. When the liquid begins to boil, turn the heat to medium-low and cook, stirring occasionally, until the vegetables are tender but not yet breaking apart, about 18 minutes. Stir in additional salt and black pepper to taste.
Sprinkle the breadcrumb-cheese mixture over the vegetables and bake until the gratin is bubbling in the center and the top is golden brown, about 30 minutes. Cool the gratin for at least 10 minutes before serving, to firm it up slightly.