准备

• Position a rack in the center of the oven, and heat the oven to 400°F. Grease a 3-qt. gratin dish with 1 Tbs. of the butter.
• In a medium skillet, heat the oil over low heat. Add the leeks and cook, stirring often, until softened, about 3 minutes. Set aside.
• Melt the remaining 4 Tbs. butter in a heavy-bottomed medium saucepan over low heat. Add the flour and cook gently, stirring, for 2 minutes. Gradually add the milk, whisking well between each addition to break up any lumps. Once all the milk has been incorporated, increase the heat to medium high, and cook, whisking continuously, until the sauce has thickened, 4 to 5 minutes. Reduce the heat to low, and using a wooden spoon, stir in the Cheddar until melted. Season with 1/4 tsp. salt, 1/4 tsp. pepper, and the nutmeg. Stir in the mustard. Remove from the heat, and then cover.
• 用冷水充满一个中等大小的碗，然后加入柠檬汁。
• Bring a large pot of well-salted water to a boil. Peel and quarter the celery root. Cut into 1/4-inch-thick slices, placing them in the lemon water to prevent them from discoloring.
• 将芹菜根加入沸水中，煮4分钟。用开槽的勺子从锅中取出，衬有纸巾的大框烤盘。将欧洲防风草和胡萝卜加入锅中，煮3分钟，然后转移到衬有毛巾的烤盘上。将芹菜根，欧洲防风草和胡萝卜放在一个大碗中，然后扔在一起。
• Sprinkle half of the Gruyère evenly over the bottom of the prepared gratin dish. Top with half of the vegetables. Spoon over slightly less than half of the cheese sauce. Season with salt and pepper, and top with the leeks, spreading them in an even layer. Add the rest of the vegetables in an even layer, gently pressing down to create even layers, and pour over the remaining cheese sauce. Sprinkle evenly with the remaining Gruyère. Sprinkle with the Parmigiano and then the panko. Place the gratin dish on a large rimmed baking sheet, and bake until light golden, 30 to 40 minutes. Let rest for at least 20 minutes, and then slice and serve.