French Stew Rabbit with Gratin under Cheese Crust

Potato gratin, it seems to me, is the most winter dish. It is both satisfying and tasty, but the preparation is simple. I had champignons and several sprigs of thyme, I also decided to define them in gratin. And what can I tell you ?! He only benefited from this! Well, so that one gratin was not bored on my large plate, I supplemented it with stewed rabbit. Since the dish is composite, we will make it in parts: first "Gratin", then "Rabbit".

Ingredients

• potatoes - 4-5 pcs. middle
• carrots - 2 pcs.
• celery root - 2 pcs. (small)
• mushrooms champignons - 5-6 pcs.
• garlic - 2-3 cloves or to taste
• thyme - a few twigs or to taste
• goat cheese - to taste
• salt and spices to taste
• vegetable refined oil for greasing a baking sheet
• rabbit legs - 4 pcs.
• mustard with honey ~ 4 tsp
• salt and spices to taste
• dry white wine - 1.5-2 tbsp. l.
• frying oil
• lingonberry for decoration
• dill for decoration

Directions

1. Wash and peel potatoes, carrots and celery root.
2. Cut everything into thin slices. Or run it through a food processor with a special attachment.
3. Grease a baking dish with odorless vegetable oil. Put carrots on the bottom of the mold, put potatoes and celery on top, salt or sprinkle with spices.
4. Cover the dish with foil and place in the oven preheated to 200 degrees. Under the foil, vegetables will cook like in an oven - simmer. It takes me about 30 minutes, but, of course, everything depends on the number of layers and the nature of your oven.
5. Wash the mushrooms, dry with a paper towel, cut across and fry over high heat until tender.
6. Grate the cheese on a fine grater, chop the garlic or pass through a garlic press. Mix cheese with garlic.
7. Remove the half-cooked vegetables from the oven, remove the foil and put back into the oven on the grill mode to brown the potatoes. Then remove again, put mushrooms on top and sprinkle with cheese mixed with garlic. Return to oven and bake until cheese is completely melted.
8. While the gratin is languishing in the oven, cook the rabbit, or rather its legs. It is better to take the front paws, but the hind ones are also good.
9. Wash, dry with paper towels and fry in a slow cooker on the "Fry" program for a few minutes on both sides. If you are not very fond of frying, then you do not need to fry.
10. Coat with mustard with spices, add white wine and simmer on the "Stew" program until tender. This usually takes about 20 minutes, but it all depends on your multicooker.
11. Divide the ready-made gratin into portions and serve with the rabbit and pickled French gherkins, garnish with lingonberries and a sprig of dill.