Celery Root Fennel Gratin with Gruyere |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
1 large celery root, about 1 pound, peeled and thinly sliced |
2 baking potatoes, like russets, peeled and thinly sliced |
2 fennel bulbs, thinly sliced |
1/2 cup unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 quart milk |
12 ounces gruyere (or swiss cheese), shredded (3 cups) |
Directions:
1. Preheat oven to 350 degrees. Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well.
2. In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk.
3. Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese.
4. Pour the milk mixture over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are very tender.
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