Potato, Celeriac and Apple Gratin

  • Ingredients for 6
  • 100 g Philadelphia Original
  • 150 ml Skimmed Milk
  • 2 Cloves Garlic, peeled and chopped
  • 2 Sprigs Thyme, leaves only
  • 6 Large King Edward Potatoes, peeled and thinly sliced
  • 0.5 Celeriac, peeled and very thinly sliced
  • Seasoning to taste
  • 2 Braeburn Apples, peeled and thinly sliced

1. Preheat the oven to 180℃. Melt the Philadelphia in a saucepan with the milk, garlic and thyme. 2. Take 6 individual serving dishes and line the bottom of each one with a layer of sliced potatoes. Do the same with the celeriac and season. Spoon over a couple of tablespoons of the Philly mixture before layering on the apple. Repeat this until all the mixture and slices have been used up. Finish the layering with potatoes and a final spoonful of the mixture. 3. Cover with baking parchment and foil to secure in place and back in the oven for 40 minutes. Remove the foil and parchment for the remaining 20 minutes of cooking until golden brown on top. These can be chilled and reheated later or served straight away.