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Preheat the oven to 350°F.
Butter a 13x9-inch casserole dish and set aside.
Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat.
Gently stir in celery root and potatoes and bring mixture to a boil.
Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes.
Transfer contents of pot to prepared dish and spread out evenly.
Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes.
Set aside to let rest for 15 minutes. Garnish with parsley and serve.