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Celery Root Fennel Gratin With Gruyere


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  • 1 large celery root - (abt 1 lb) 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)


Servings 8


Step 1

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.

This recipe yields 8 servings.

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