Celeriac Gratin

Ingredients:

3 tablespoons vegan butter
3 tablespoons flour
2 cups almond milk
2 tablespoons nutritional yeast
1 leek, finely chopped
2 teaspoons rosemary
1 bay leaf
salt and white pepper, to taste
1/2 medium celeriac, peeled, quartered, and thinly sliced
1 cup vegan french cheese (gruyere or edam)
1/4 cup breadcrumbs
black pepper (optional)

Heat butter in a saucepan and add the flour. Cook until it forms into a ball and gradually stir in the almond milk until sauce is thinned. Add the nutritional yeast, leek, and seasonings and simmer for a few minutes, then remove the bay leaf. Sauce should be runny.

Layer the celeriac and the sauce. Bake covered at 400 for 1 hour. Uncover, top with the cheese, breadcrumbs, and black pepper and broil until the cheese melts.