Celery Root Fennel Gratin with Gruyere

Name: Celery Root Fennel Gratin with Gruyere
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 servings
Cuisine: american
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)

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Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 8 servings

Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 8 servings

Ingredients

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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.