Celeriac casserole

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Delicious combination of celeriac, potato, apple and bacon in a creamy sauce au gratin with cheese from the oven





Preheat the oven to 200 degrees.
Bring a large pot of water to the boil with a pinch of salt. Cut the celeriac and potatoes into thin slices and cook for about 10 minutes.
Fry the bacon until lightly crispy in a dry frying pan.
Melt the butter in another saucepan and then add the flour. Fry the roux for a few minutes and then add the milk little by little and stir with a whisk until smooth. Season the sauce with salt, pepper and thyme. Stir about half of the cheese into the sauce.
Grease a baking dish with a little butter or oil.
Divide half of the precooked celeriac and potatoes over the bottom. Pour half of the sauce over this.
Cut the apple into thin slices and divide half of this together with all the bacon over the sauce. Cover with the rest of the potato and celeriac. Pour the rest of the sauce over this and divide the last slices of apple over it.
Sprinkle with the rest of the cheese and put the oven dish in the oven for about 30 minutes.
Tip: for a low-carb variant, replace the potato with celeriac or sweet potato.
celeriac casserole

Source: Leukerecepten by leukerecepten-nl.
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