Potato, celeriac and apple gratin
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  • Prep time 30 '
  • Total time 90 '


  • 100 g Philadelphia Original
  • 150 ml skimmed milk
  • 2 cloves garlic, peeled and chopped
  • 2 sprigs thyme, leaves only
  • 6 large King Edwards potatoes, peeled and thinly sliced
  • 0.5 celeriac, peeled and very thinly sliced
  • seasoning to taste
  • 2 Braeburn apples, peeled and thinly sliced


  • Preheat oven to 180 °C. Melt the Philadelphia in a sauce pan with the milk, garlic and thyme.
  • 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 Philadelphia mixture before layering on the apple. Repeat this until all the mixture and slices have been used up. Finish the layering with the potatoes and final spoonful of the mixture.
  • 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 re heated later of served straight away!


Nutritional Information

Typical values Per recipe
Energy 3191.0 kj
Energy 762.0 kcal
Fat 29.4 g
Carb 169.2 g
Protein 31.8 g
Saturated fat 17.4 g
Salt 2.4 g
Dietary fibre 25.8 g
Sugars 43.2 g