Chefs' Recipes

The Agrarian Kitchen’s silverbeet gratin

Australian Gourmet Traveller recipe for silverbeet gratin by Rodney Dunn from The Agrarian Kitchen.
Silverbeet gratin

Roast red onions

Sharyn Cairns

Silverbeet’s depth of flavour makes it the ultimate comfort food when teamed with a creamy sauce.




1.Finely chop silverbeet stalks. Heat olive oil in a large frying pan over medium heat, add stalks and onion, reduce heat to low-medium, stir frequently until tender (8-10 minutes).
2.Meanwhile, blanch leaves (1-2 minutes), then refresh. Squeeze out excess liquid, coarsely tear, set aside.
3.Preheat grill to high. Melt butter in a saucepan over medium heat until foamy. Add flour, stirring rapidly until golden (1-2 minutes), then gradually whisk in warm milk. Season to taste with nutmeg, sea salt and freshly ground black pepper. Stir in onion mixture and silverbeet leaves, cook until tender (4-5 minutes). Spoon into a shallow 2 litre-capacity ovenproof dish, scatter with Gruyère and grill until golden (1-2 minutes). Serve with roast loin of Wessex saddleback.

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