Silverbeet and potato gratin
No matter if you're planning an elaborate menu or merely planning in advance for tomorrow Silverbeet and potato gratin. This recipe comes from several decades of enjoying it at kitchen. I realize that adding a couple ingredients to some recipe adds thickness to what is usually dull. You may be searching for lighter foods to create with your leftovers. Pleasant and gentle Silverbeet and potato gratin ideal for post-vacation. The ingredients within this recipe get your tongue thumping, also have become waist-friendly when you require a'snack' after an active getaway. Utilizing several ingredients as choices, this soup has been filled using a fall and hot flavor which produces it creamy. The perfect Silverbeet and potato gratin to heat you up on cold winter days. Excellent for using leftover. Serving size is also a important factor in your daily diet plan. You ought to compare the sum of that food that you typically eat into the serving size recorded on the tag. Eating substantial parts or portions may result in fat gain.
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How to make Silverbeet and potato gratin
Yield = 4Prep time: 0:30
Cook time: 1:00
Total time: 1:30
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 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.
- Step 2 Make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.
- Step 3 Add nutmeg to milk mixture.
- Step 4 Heat a non-stick frying pan over medium heat. Add silverbeet. Cover. Cook for 5 minutes or until silverbeet is tender.
- Step 5 Layer one-quarter potato over base of prepared dish. Top with one-third silverbeet and onion. Repeat layers, finishing with potato.
- Step 6 Pour 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.
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