Celery Root Fennel Gratin With Gruyere

Celery Root Fennel Gratin With Gruyere
Celery Root Fennel Gratin With Gruyere

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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)

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. This recipe yields 8 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: