CELERY ROOT FENNEL GRATIN WITH GRUYERE

Celery Root Fennel Gratin with Gruyere image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

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)

Steps:

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.