Butternut squash and celeriac gratin

Recipe for 4


½ Butternut squash
½ Head celeriac
200g Emmental
1 tsp Grated nutmeg
400g Double cream


Finely slice butternut and celeriac
Layer alternately with Emmental, grated nutmeg, and salt
Add roughly ¼ pint of double cream
Cover in greaseproof paper then pop into the over for 25-30 mins at 180°C