Prepare the potatoes like jacket potatoes. Peel and core the apples and cut into small pieces. Stew in a saucepan in 75g of the butter until soft. Season to taste with the sugar and nutmeg.
Peel the potatoes and knead them into the baking dish. Add the milk and mash the potatoes with a fork until the milk has been absorbed. Stir until the pieces that are still firm are evenly distributed. Then put the apple mixture on top of the potatoes. Smooth it out and put the double cream cup on top. Use a fork to lift the three layers under each other, but do not stir until there is only one.
Sprinkle the breadcrumbs on top and top with flakes of butter from the remaining 25 g butter.
Bake in the preheated oven at 200 ° for about 25 minutes until the breadcrumbs are golden brown.
Very tasty, goes well with many main courses with meat as a side dish. As a side dish, the amount given for 4 servings is more suitable for 6.
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