Creamy Silverbeet & Potato Gratin

Name: Creamy Silverbeet & Potato Gratin
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 600 g waxy potatoes, peeled and very thinly sliced (2–3 mm); 400 g silverbeet, stems thinly sliced, leaves roughly chopped; 300 ml double cream; 150 ml whole milk; 2 garlic cloves, minced; 100 g Gruyère or Emmental, grated; 30 g Parmesan, grated; ½ tsp freshly grated nutmeg; Salt and white pepper; Butter, for greasing

A rich gratin where silverbeet and potato layers melt together under a golden, bubbly cheese crust. Reheats beautifully the next day.

Ingredients

600 g waxy potatoes, peeled and very thinly sliced (2–3 mm)
400 g silverbeet, stems thinly sliced, leaves roughly chopped
300 ml double cream
150 ml whole milk
2 garlic cloves, minced
100 g Gruyère or Emmental, grated
30 g Parmesan, grated
½ tsp freshly grated nutmeg
Salt and white pepper
Butter, for greasing

Method

1Preheat oven to 180°C. Butter a deep 22–24 cm baking dish generously.
2Blanch silverbeet stems in salted boiling water for 2 minutes; add the leaves and blanch 1 minute more. Drain and press out as much water as possible, since excess moisture makes the gratin watery.
3Warm the cream, milk, garlic, nutmeg, salt, and white pepper in a small saucepan. Do not boil.
4Layer half the potato slices in the dish, slightly overlapping. Season lightly. Spread all the silverbeet evenly over the potatoes. Top with the remaining potato slices.
5Pour the warm cream mixture evenly over the gratin. Mix both cheeses and scatter over the top.
6Cover tightly with foil and bake for 35 minutes. Remove foil and bake a further 15 minutes until the top is golden and a knife meets no resistance through the centre. Rest 10 minutes before serving.