Apple Celery Root Gratin

Directions

1. 1
   Place a large skillet over medium-high heat. Once hot, cook bacon until crisp. Remove from skillet and drain on a paper towel-lined plate, reserving the grease. Once cooled, crumble.
2. 2
   Place the chopped onion in the hot bacon grease. Saute for 3-5 minutes until softened and slightly browned. Remove the onions from the skillet.
3. 3
   Turn the heat off and add the panko to the bacon grease and toss. Set aside.
4. 4
   Preheat the oven to 400 degrees F. Butter a 9x13 baking dish (or LARGE quiche dish) and set aside.
5. 5
   Peel the apples and celery root. Using the KitchenAid slicer/shredder attachment, slice the apples and celery root paper-thin. (You could use a veggie peeler to do this.)
6. 6
   Place the apples and celery root in a large bowl. Add the onions, cream, salt, pepper, pumpkin pie spice, and shredded Gouda to the bowl. Stir well.
7. 7
   Pour the mixture into the prepared dish and press to level.
8. 8
   Mix the panko and crumbled bacon and sprinkle over the top. Bake for 45-55 minutes-until the top is golden and the edges are bubbling. If the top starts getting too dark, loosely cover with foil.
9. 9
   Allow the gratin to rest for at least 10 minutes before serving.