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Celery Root, Potato and Fennel Gratin

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 large celery root, about 1 pound, peeled and thinly sliced

    2. 2 baking potatoes, like russets, peeled and thinly sliced

    3. 2 fennel bulbs, thinly sliced

    4. 1/2 cup all-purpose flour

    5. 1 teaspoon salt

    6. 1/4 teaspoon freshly ground black pepper

    7. 4 cups milk

    8. 1/4 cup melted butter

    9. 12 ounces (3 cups) shredded Swiss cheese

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350°F (175°C). Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss to combine. In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk and butter. 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 down to cover. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are tender.

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