Potato casserole with apple and raclette cheese à la Lene

Ingredients for 6 servings:

• 2 kg potatoes
• 1 large apple (Jonagold)
• 1 large apple (Boskoop)
• 1 m.-sized onion(s)
• 600 g raclette cheese
• some butter
• Sugar
• salt and pepper
• 2 tbsp parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes, cut into thin slices, and boil in salted water until al dente. Peel the onion and cut into small pieces. Wash and quarter the apples. Then core them, halve each piece, and slice them thinly. Chop the parsley. Preheat the oven to 180-200 degrees Celsius (top/bottom heat). Trim the edges of the raclette cheese and lightly grease the bottom and sides of the baking dish with butter (the baking dish I used measures approximately 31 x 22 x 6 cm and makes 6 servings). Alternate the layers of the potatoes and raclette cheese in the dish, seasoning each layer of potatoes with salt and pepper. Begin and end the layering with the potatoes. Place the baking dish in the preheated oven for 10-15 minutes. Meanwhile, heat the butter in a pan, cook the onions until slightly translucent, and then add the apple slices. Sprinkle a little sugar over the apple slices while turning them and let them simmer for a bit until they are lightly browned or caramelized. Finally, stir in the parsley. Remove the casserole dish from the oven, spread the apple and onion mixture over the apples, and return the casserole to the oven for another 5-10 minutes. A delicious, savory, and sweet combination! Serve with leaf salad and a vinegar and oil dressing.