Two Cheese, Mustard Leek and Potato Gratin with Apple and Baby Leaf Salad

Ingredients

Instructions

1. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and slice the potatoes into 1cm thick rounds.
   Grate the Cheddar cheese. 
   Trim the roots and dark green leafy parts from the leeks and discard. Halve lengthways, then thinly slice.
2. Once your pan of water is boiling, add the potato slices and simmer until you can easily slip a knife through, 8-12 mins.
   Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain the potatoes in a colander.
   In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat.
   Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.
3. Meanwhile, preheat your grill to the highest setting.
   Once your leeks have softened, add the creme fraiche, vegetable stock paste, wholegrain mustard (add less if you'd prefer), hard Italian style cheese and reserved potato water. Stir well to combine.
   Bring to the boil and simmer for 1-2 mins, then remove from the heat. Season to taste with salt and pepper.
4. Lay half the cooked potato slices in layers in an appropriately sized ovenproof dish and pour over half the creamy leek sauce.
   Repeat with the remaining potato and creamy sauce, then sprinkle over the grated Cheddar to finish.
   Grill your gratin until golden brown and bubbly, 4-6 mins. TIP: Pop the dish onto a baking tray to catch any drips.
5. Meanwhile, quarter, core and thinly slice the apple (no need to peel).
   In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.
6. Just before you're ready to serve, toss the sliced apple, pecans and baby leaves in the dressing.
   Carefully slice your potato gratin into portions and share between your plates.
   Serve the apple salad alongside.
   Enjoy!