Recipe courtesy of Jesse Cool
Celery Root Fennel Gratin with Gruyere
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 357
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 20
- Cholesterol
- 57
- Sodium
- 569
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
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.