Summary

Ingredients

• 6 potato (s), medium-sized
• 2 apples, sour
• 200 g celeriac
• 1 lemon (s), squeezed
• 1 clove garlic
• 30 g butter
• salt
• Black pepper from the mill
• 50 g crème fraîche
• 5 tablespoon milk or cream
• 150 g cheese (e.. Gruyère), rated
• 3 tablespoon walnuts, grated

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Instructions

1. Peel and finely slice potatoes, celery and quartered, pitted apples. Drizzle the celery and apple slices with the lemon juice. Press the garlic through the press and spread it together with some of the butter on the bottom and edge of a gratin dish or casserole dish. Layer the potato, celery and apple slices alternately in the form of a fan, adding salt and pepper to each layer.
2. Whisk together the milk or cream and crème fraîche, pour the gratin evenly over the gratin and sprinkle with grated cheese. Finally, pour the planed walnuts on top and spread the remaining butter on top as flakes. Gratinate at 175 ° C (electric stove) for about 50-60 minutes, until the cheese is crispy and the vegetables have softened.
3. The gratin is ideal with a crunchy salad as a main course, but also as an accompaniment to meat or fish.