Apple Celery Root Gratin

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.

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.

Turn the heat off and add the panko to the bacon grease and toss. Set aside.

Preheat the oven to 400 degrees F. Butter a 9×13 baking dish (or LARGE quiche dish) and set aside.

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.)

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.

Pour the mixture into the prepared dish and press to level.

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.

Allow the gratin to rest for at least 10 minutes before serving.