Serves 6
Prep time 20min
Cooking time 50min
Skill easy
300g silverbeet, washed
1 leek, sliced into 1cm rounds
1kg potatoes, peeled, cut into large pieces
Salt and cracked pepper
300ml cream
100ml milk
1 Tbsp grain mustard
1 clove of garlic, crushed
Generous grating of nutmeg
25g butter, diced
Method
Preheat oven to 180°C (160°C fan-forced).
Bring a large pot of salted water to the boil.
Remove the stalks from the silver beet and put into the pot of boiling water along with the leeks. Cook for 2 minutes.
Add the silverbeet leaves and continue cooking for a further 2 minutes. Remove the cooked vegetables and drain well. Reserving the water.
Add the potatoes to the water and cook until just tender. Drain.
In a small saucepan add the cream, milk, mustard, garlic and nutmeg. Bring to the boil and remove immediately.
Place the silver beet, leek and potatoes in a bowl, pour over the cream mixture, season with salt and plenty of cracked pepper. Stir to coat.
Pour into a buttered 20×20cm deep oven dish. Dot the remaining butter over the top of the potatoes and silverbeet. Cover with foil and bake for 20 minutes. Remove the foil and continue baking until the top has coloured nicely and the cream is bubbling.
Cool slightly before enjoying.
