Celeriac, Fennel, Potato Gratin

Ingredients

• 1 celery root, sliced thin
• 1 fennel bulb, sliced thin
• 2-3 small potatoes, sliced thin
• 3 garlic cloves, sliced thin
• 1 small yellow onion, sliced thin
• 1 (14 ounce) can diced tomatoes
• 2 tablespoons butter
• 1 cup fresh coarse breadcrumbs
• 2-3 cups chicken stock
• salt and pepper

Directions

1. 1

   Mix melted butter and breadcrumbs and set aside. In the bottom of an 8x11 inch casserole dish, make one layer of potatoes. Salt and pepper. Next, layer celeriac. Salt and pepper. Sprinkle the garlic, onion, and fennel for next layer. Pour enough chicken broth to get about half way up the sides, and top with whole can of diced tomatoes. Salt and pepper. Loosely top with some tin foil and poke some holes in it so that some of the stock will evaporate and put in a 350-375 degree oven for about 45 minutes or until everything is cooked through. Remove foil and top with the breadcrumbs and continue to cook until golden brown.