Potato, leek and silverbeet gratin

AT A GLANCE

  • Serves 8 people

  • 1 bunch silverbeet (about 850gm), trimmed, half the stalks reserved
  • 50 ml olive oil
  • 80 gm butter, coarsely chopped
  • 1 leek, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 kg waxy potatoes, such as kipflers
  • 800 ml pouring cream
  • 80 gm coarse fresh breadcrumbs
  • 3 tsp thyme
  • Finely grated rind of 1 lemon
  • To serve: crisp green salad and crusty bread
01   Preheat oven to 180C. Coarsely chop silverbeet leaves and thinly slice the reserved stalks, and set aside separately.
02   Heat oil and 20gm butter in a large saucepan over medium-high heat until foaming, add leek, silverbeet stalks and two-thirds of the garlic and stir occasionally until tender (3-4 minutes). Add silverbeet leaves, stir occasionally until tender and wilted (2-3 minutes), season to taste, then transfer to a colander to drain excess liquid.
03   Meanwhile, thinly slice potato on a mandolin, combine in a bowl with cream to prevent discolouring, season to taste and set aside.
04   Spread silverbeet mixture in the base of a buttered 2-litre baking dish, then arrange potato in overlapping layers on top, seasoning well as you go. Pour over enough cream to just cover, dot with 20gm butter, place on a baking tray and bake until bubbling and golden around the edges (45-50 minutes).
05   Meanwhile, melt remaining butter, combine in a bowl with breadcrumbs, thyme and rind, season to taste. Scatter over gratin, bake until crumbs are golden and potato is tender when pierced with a skewer (8-10 minutes). Serve hot with a crisp green salad and crusty bread.

Topics:

SILVERBEET, WINTER, DRINK SUGGESTION, POTATOES, FRENCH, LEEK, MAIN

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , ALICE STOREY

Drinking Suggestion:

WHITE BORDEAUX (SEMILLON SAUVIGNON BLEND). , suggested by MAX ALLEN

FEATURED IN

Jul 2011

Jul 2011

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