From Your Organic Kitchen by Jesse Ziff Cool

1 lg. celery root, about 1 lb., peeled  and thinly sliced

2 medium sweet potatoes or winter squash peeled and thinly sliced         

½ cup unbleached all purpose flour                  

½ tsp. salt

½ tsp. fresh ground black pepper                     

1-quart milk

12 oz. Gruyere or Swiss cheese (can substitute cheddar), about 3 cups

*Optional:  you can add other root vegetables such as sliced potatoes, rutabagas, turnips, etc.

Preheat oven to 350F. 

Lightly butter a 3-quart baking dish. 

Place thinly sliced vegetables in a large bowl and toss well.  In a small bowl combine flour, salt, and pepper and whisk in the milk.  Layer 1/3 of the vegetables in the prepared baking dish, sprinkle with 1/3 of shredded cheese.  Repeat layering, reserving last third of the cheese.  Pour the milk mixture over all, pressing vegetables to coat them.  Sprinkle the remaining cheese on top.  Bake one hour or until veggies are tender.