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Potato, leek and silverbeet gratin

You'll need

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.

It's common to see a gratin served as an accompaniment to a meat or poultry dish, but with a crisp green salad and plenty of crusty bread, this is really a meal in itself. You can cook it in advance if you like, then add the breadcrumb topping and warm it through just before serving.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

White Bordeaux (semillon sauvignon blend).

Featured in

Jul 2011

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