dinner tonight Celery Root, Potato and Fennel Gratin

[Guest guest]

My bridge party gals came over and I served this.

Mae Jean

 

Celery Root, Potato and Fennel Gratin

 

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 all-purpose flour

1 teaspoon

salt

1/4 teaspoon freshly ground black pepper

4 cups milk

1/4 cup

melted butter

12 ounces, 3 cups shredded Swiss cheese

 

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 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. Yields 8

servings.