Summary

Ingredients

• 500 g potato (s), waxy
• 2 sticks celery
• 0.5 ½ tuber fennel
• 1 piece (s) ginger
• 150 g mozzarella, rated, approx. (More if desired)
• salt
• pepper
• 150 ml cream
• 1 egg (s)
• Butter, for greasing

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Instructions

1. Pre heat the oven to 180 degrees celcius.
2. Peel the potatoes, clean the celery and fennel. Wash the vegetables and cut them into very fine slices. Peel and finely dice the ginger.
3. Grease a baking dish thickly with butter. Lay out half of the potato slices on the bottom of the pan. Sprinkle with a little mozzarella. Spread the celery and fennel slices on top, sprinkle the ginger on top, sprinkle some mozzarella again and cover with the remaining potato slices.
4. Whisk the cream with the egg, season with salt and pepper. Pour it over the vegetables and sprinkle with the rest of the mozzarella.
5. Cook in the oven for about 45 minutes until the surface turns golden yellow. If necessary, cover with aluminum foil if it turns brown too quickly.
6. And another tip:
7. Finely chop a clove of garlic like ginger and add to it.