Celery Root Fennel Gratin with Gruyere

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
8 servings

CATEGORIES
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

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.

In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk.

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.

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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