Great way to throw away a single ingredient. This is a good Silverbeet and potato gratin plus a few among my favorites. If you are worried regarding the nutritional value of some of these dishes, don't be. Even though it may be low in calories, though you aren't receiving much nutritional value from it, it won't sustain you, and you will only end up hungry again and eating more calories than you otherwise would have. Nutrition facts tags tell you what's from the meals you consume. It helps you determine if you have a healthy and balanced diet plan. Each recipe we share has to have an ingredient tag. Some recipes provide nutritional fact details. The component tag lists the amount in the area beneath. They're recorded for every serving as a percentage of the daily value.

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How to make Silverbeet and potato gratin

Yield = 4
Prep 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.