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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By skhamon_4970807
Cumming, GA
on March 12, 2008
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It has been awhile since I made this recipe and had prepared it when I was trying to scale back on potatoes in our diet. The first time I made it for a dinner party, the table actually went quiet because everyone was enjoying the dish so much. If you're looking for something different, the combination of flavors with the fennel and celery root are fantastic.
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