Wednesday: fondue gratin

An approach for using up leftover fondue.

We did a normal gratin with potato and celery root thinly cut on the ceramic slicer layered with thin slices of dry smoked ham and a sauce made from milk, sour cream, potato starch, garlic, thyme, rosemary, sage, bay leaf, cloves, and black pepper. After Andrea built it, we topped it with leftover fondue that I had crumbled and mixed with bread crumbs. I used the usual baking scheme: 40 minutes covered, 20 minutes open.

mmmmm, good stuff.