Your vegie-packed winter warmer is here!
Ingredients
- Pinch ground nutmeg
- 1 bunch silverbeet, leaves removed, chopped
- 400g desiree potatoes, peeled, thinly sliced
- 1 small brown onion, thinly sliced
- 1/2 cup grated tasty cheese
- Fresh chopped chives, to serve
Milk mixture
- 1/4 cup milk
- 1/4 cup pure cream
- 2 garlic cloves, crushed
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.
- Step 2Make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.
- Step 3Add nutmeg to milk mixture.
- Step 4Heat a non-stick frying pan over medium heat. Add silverbeet. Cover. Cook for 5 minutes or until silverbeet is tender.
- Step 5Layer one-quarter potato over base of prepared dish. Top with one-third silverbeet and onion. Repeat layers, finishing with potato.
- Step 6Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.
- Vegetarian
Nutrition
1006 kj
Energy
14.2g
Fat Total
9g
Saturated Fat
5g
Fibre
9.9g
Protein
42mg
Cholesterol
340mg
Sodium
16g
Carbs (total)
All nutrition values are per serve
Notes
For evenly sized slices, use a mandolin to cut vegetables. You could also use the widest blades on a food grater.
Serve the gratin with steak, sausages, grilled chicken breast or thighs, lamb chops, pork chops, roast lamb or roast chicken.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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