Two-Cheese and Dijon Leek and Potato Gratin

Once boiling, add the potato slices to your pan of water 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 medium frying pan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Meanwhile, pre-heat your grill to it's highest setting.

Stir in the garlic and fry for 1 more min. 

Add the creme fraiche, vegetable stock paste, dijon mustard (add less if you prefer things milder), half of the hard Italian-style cheese, and the reserved potato water.

Mix together, bring to a boil, then remove from the heat.

Season to taste with salt and pepper.

Lay half of the cooked potato slices in layers in an appropriately sized dish, pour over half of the creamy leek sauce and then a scattering of Cheddar cheese. Then layer over the remaining potato, finishing with the remaining creamy sauce. 

Finish by sprinkling over the remaining cheeses.

Grill your gratin on the top shelf of your oven until golden brown and bubbly, 4-6 mins.

TIP: Put the dish onto a baking tray to catch any drips.

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 and stir to combine. Add the sliced apple.