Celery Root Fennel Gratin with Gruyere

• 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)

1. Preheat oven to 350 degrees.
2. Lightly butter a 3-quart baking dish.
3. Place the celery root, potatoes, and fennel in a large bowl and toss well.
4. In a large measuring cup, combine the flour, salt, and pepper.
5. Whisk in the milk.
6. Layer 1/3 of the vegetables in the prepared baking dish.
7. Sprinkle with 1/3 of the cheese.
8. Repeat layering, reserving the last 1/3 of the cheese.
9. Pour the milk mixture over all, pressing the vegetables to coat them.
10. Sprinkle the remaining cheese on top.
11. Bake for 1 hour, or until the vegetables are very tender.

celery root, baking potatoes, fennel bulbs, flour, salt, freshly ground black pepper, milk, gruyere

Taken from www.foodnetwork.com/recipes/celery-root-fennel-gratin-with-gruyere-recipe.html (may not work)