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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