Apple and Celery Root Gratin with Gruyère
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Cooking tools:
- Mandoline
- Food processor
- Baking dish
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Aluminum foil
- Pastry brush
- Spoon
Ingredients
- 1 teaspoon unsalted butter
- 1 pound tart, crisp apples (pelled, halved and cored)
- 1 pound celery root (peeled and halved or quartered, depending on size)
- 1 cup heavy cream
- 1 teaspoon kosher salt (plus more for seasoning)
- ½ teaspoon grated nutmeg
- 1 pinch ground cloves
- 2 cups grated Gruyère cheese
- 1 cup roughly chopped, toasted walnuts
- 1 cup fresh breadcrumbs
- 1 tablespoon brown sugar
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