John Myers
Ingredients for 5 servings:
- 6 medium-sized potatoes
- 2 apples, sour
- 200 g celeriac
- 1 lemon(s), squeezed
- 1 clove(s) garlic
- 30 g butter
- Salt
- Black pepper, freshly ground
- 50 g crème fraîche
- 5 tbsp milk or cream
- 150 g cheese (e.g. Gruyère), grated
- 3 tbsp walnuts, sliced
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
with celery and apple
Peel and finely slice the potatoes, celery, and quartered, cored apples. Drizzle the celery and apple slices with the lemon juice. Press the garlic through a press and spread it, along with some of the butter, on the bottom and sides of a gratin or casserole dish. Layer the potato, celery, and apple slices alternately in a fan-like pattern in the dish, seasoning each layer with salt and pepper. Whisk together the milk or cream and crème fraîche, pour it evenly over the gratin, and sprinkle with grated cheese. Finally, sprinkle the sliced walnuts on top and scatter the remaining butter on top. Bake at 175°C (electric oven) for about 50-60 minutes, until the cheese is crispy and the vegetables are soft. This gratin is perfect as a main course with a crisp salad, but also as a side dish to meat or fish.
Facebook Comments