Potato and celery casserole

Ingredients for 4 servings:

• 500 g waxy potatoes
• 2 stalk(s) celeriac
• ½ bulb(s) of fennel
• 1 piece(s) ginger
• 150 g mozzarella, grated, approx. (more if desired)
• Salt
• pepper
• 150 ml cream
• 1 egg(s)
• Butter, for greasing

Instructions

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

Preheat oven to 180 degrees Celsius. Peel the potatoes, trim the celery, and fennel. Wash the vegetables and slice them very thinly. Peel the ginger and dice it finely. Grease a baking dish generously with butter. Line the bottom of the dish with half of the potato slices in a flaky pattern. Sprinkle with some mozzarella. Arrange the celery and fennel slices on top, sprinkle with the ginger, then spread some more mozzarella over the top and cover with the remaining potato slices. Whisk the cream with the egg, season with salt and pepper. Pour over the vegetables and sprinkle with the remaining mozzarella. Bake in the oven for about 45 minutes, until the surface is golden yellow. If necessary, cover with aluminum foil in case it browns too quickly. Another tip: Finely chop a garlic clove like the ginger and add it to the dish.