Apple – Celery – Potato – Gratin

Ingredients for 2 servings:

• 200 g potatoes
• 400 g celeriac
• 300 g apples, sour
• 15 g butter
• 2 tbsp lemon juice
• 70 g almond(s), coarsely chopped
• 1 ½ slice(s) crispbread with sesame
• 1 tsp coriander, crushed
• Salt
• pepper
• 70 g cream
• 70 ml milk
• 70 g blue cheese, cut into pieces
• 1 onion(s), diced
• Fat for the mold
• some water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into approximately 6 mm slices. Peel the celeriac and cut into roughly equal-sized pieces. Sauté the onions in the butter until translucent, then add a little water. Add the potatoes and celery, cover, and sauté until softened, about 8 minutes. Season everything with coriander, salt, and pepper, and mix with half of the almonds. Peel the apples, quarter them, and cut them into thin slices. Brush with the lemon juice. Preheat the oven to 200°C and place the apples, potatoes, and celery in a greased baking dish. For the topping, heat the milk and cream over low heat and dissolve the cheese in it. Crush the crispbread with an electric chopper (or place it in a plastic bag and hammer it in) and mix with the remaining almonds. Sprinkle this mixture over the vegetables, then pour the topping over it. Bake in a hot oven for about 25 minutes, until the crust is golden brown. Serve hot.