Potato Gratin, with Apples, Cabbage and Boursin

Today Jan and I were shopping in Pryde's of Westport.  We were actually looking for a tablecloth, but being in the store reminded me of this recipe. The owner of the store had the recipe in a local KC magazine a couple of years ago.  I made it for Christmas dinner that year and the whole family loved it.  The original recipe made a huge batch.  I have cut the recipe in half here and it still serves 6-8 people easily. 

Pryde's is one of the best kitchen/ cooking stores I have ever been in and their inventory is amazing.  If you need it for cooking they have it.  It is a one of a kind place and unique in a lot of ways.  The building itself is funky, with lots of different levels and little rooms here and there, which makes it fun to look around every corner just to see what is there.  If you are ever in KC don't miss the chance to check out Pryde's. 

This recipe is a fall-weather -perfect casserole.  Adding the apples and cabbage in with the potatoes gives it a unique and flavorful twist.  I hope you will give it a try.  If you need to serve a crowd, you can just double all ingredients and bake in a larger (10 x 15") casserole. 

Ingredients:

2 Cups Heavy Whipping Cream
1 - 5 Oz. Package Boursin with Herbs
3 - Lbs. Yukon Gold or Red Potatoes, unpeeled, scrubbed and sliced thin
                     (a mandolin makes this a whole lot easier)
1 - Vidalia Onion, sliced thin and sautéed to golden brown in butter
1 - Granny Smith Apple, Peeled and sliced thin
1/4 head Green Cabbage, sliced thin
1/2 Cup Italian Breadcrumbs
1/2 Cup Grated Parmesan
11/2 TBSP Chopped Fresh Parsley
Salt and Pepper, to taste

Preparation:

Preheat Oven to 375 degrees.  Butter a deep 9"x13" casserole dish.  Stir Heavy Cream and Boursin cheese together in a heavy saucepan over medium heat until the cheese is melted.  Set aside.  Layer half of the potatoes, slightly overlapping in the casserole,  Top with half of the onion, cabbage and apple.  Season with salt and pepper and pour half of the cream and cheese mixture over the vegetables. 

Repeat another layer with the remaining potatoes, onion, cabbage and apples.  Season again and pour the remaining cream and Boursin cheese mixture over the top.  Top with the bread crumbs and grated parmesan.  Cover with foil and bake for 45 minutes.  Remove foil and bake until golden brown and tender, about another 15 minutes.  Sprinkle with chopped parsley and serve.