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Silverbeet and potato gratin
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Silverbeet shines in this cozy potato bake.
Ingredients:
  • 3 medium cream delight potatoes, peeled
  • 1 bunch silverbeet, trimmed
  • 11.80 gm wholegrain mustard
  • 63.75 gm chicken style liquid stock
  • 82.50 ml light thickened cream for cooking
  • 82.50 ml parmesan, finely grated
  • 82.50 ml gruyere cheese, grated
  • 40.00 ml panko breadcrumbs
  • 2 tsp fresh thyme leaves, chopped, plus extra to serve
Instructions:
  • In a large saucepan, add the potato and enough water to cover it. Bring to a boil and cook for 8 to 10 minutes until the potato is just tender. Drain the potato and let it stand for 5 minutes before using.
  • Separate the silverbeet leaves from the stems. Roughly chop the stems and transfer them to a bowl. Next, roughly shred the leaves and place them in a separate bowl.
  • Heat butter in a large frying pan over medium-high heat until melted. Add silverbeet stems and cook for 2 minutes, stirring occasionally. Introduce garlic, stock, and mustard, and bring to a simmer. Toss in silverbeet leaves and cook for 2 to 3 minutes until just starting to soften. Stir in cream and season generously with salt and pepper. Transfer everything to a 4cm-deep, 15cm x 26cm (4-cup-capacity) ovenproof dish.
  • Preheat oven to 220C (200C fan-forced).
  • Slice the potato thinly and layer it over the silverbeet mixture, overlapping slightly. Sprinkle with a mix of parmesan, gruyère, breadcrumbs, and thyme. Bake until golden and the potato is tender, about 20 minutes. Let it stand for 5 minutes before serving, and top with extra thyme.

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