Potato-Apple Gratin With Arugula and Herbed Cheese

[Guest guest]

Potato-Apple Gratin With Arugula and Herbed Cheese

 

1 lb. potatoes

4 ozs. arugula

1/4 c. heavy cream

2 small cooking apples

2 tbsps. herbed cheese, such as Boursin

2 ozs. sunflower kernels

1 c. vegetable stock

salt and pepper to taste

2 tsps. cornstarch

butter for coating the dish

2 tbsps. cold water

 

Wash potatoes and steam until tender, about 20 to 30 minutes. In a saucepan,

bring the cream, cheese, and veggie stock to a boil. Mix the cornstarch with

the cold water and stir. Add to the creamed mixture, and stir until thick.

Season well with salt and pepper and remove from heat.

Wash the arugula and shake it dry. Cut it into pieces and add to the sauce.

Preheat the oven to 400 degrees. Butter a small baking dish (about 1 qt.

capacity).

Peel and slice the potatoes. Peel and halve the apples and remove the cores.

Slice them into segments.

Arrange alternate layers of potato and apple in the baking dish and pour the

herbed cheese mixture over the top. Sprinkle with the sunflower kernels. Bake

the gratin in the middle of oven for 30 minutes or until golden brown.