Celery Root Fennel Gratin with Gruyere
Ingredients
- 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)
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