Celery Root Fennel Gratin With Gruyere

Recipe Ingredients

1 tablespoon	15ml	Celery root - (abt 1 lb) - peeled, and (large)
		Thinly sliced
2		Baking potatoes, like russets - peeled, and
		Thinly sliced
2		Fennel bulbs - thinly sliced
1/2 cup	31g / 1.1oz	Unbleached all-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Milk
12 oz	340g	Gruyere or Swiss cheese - shredded (3 cups)

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9628) - from the TV FOOD - NETWORK

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