Philadelphia Professional have worked closely with award winning chefs to provide you with delicious suggestions on how to use Philadelphia in a wide range of savoury and sweet dishes, all of which can be easily adapted to your menu.
Recipes are in four categories, Starters & Canapés, Side Dishes, Mains and Desserts.
We will feature one recipe each week in our newsletter and all will be available in a Philadelphia Professional Profile so you can refer back to them time and time again.
The sixth professional recipe in our series from Philadelphia is featured below…
Recipe 6 – Potato, celeriac and apple gratin
Ingredients
- 100 g Philadelphia Original
- 150 mls 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
Instructions
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 Philly 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!
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