Celery Root Fennel Gratin With Gruyere Recipe

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Nutrition per serving    (USDA % daily values)
CAL
383
FAT
51%
CHOL
21%
SOD
64%

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Ingredients for 8 servings

2 fennel bulbs, thinly sliced

1/2 teaspoon salt

2 baking potatoes, like russets, peeled and thinly sliced

12 ounces Gruyere (or Swiss cheese), shredded (3 cups)

1/2 teaspoon freshly ground black pepper

1/2 cup unbleached all-purpose flour

1 quart milk

1 large celery root, about 1 pound, peeled and thinly sliced

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