Silverbeet gratin

Silverbeet gratin

Gratin de blettes

By
From
Taste le Tour
Serves
3

From the Alps region

Many French people eat their main meal of the day at lunchtime, then for dinner they oft en have a satisfying vegetarian dish such as this lovely silverbeet gratin, an Alpine speciality that uses flavoursome local cheese.

Ingredients

Quantity Ingredient
8 silverbeet leaves with the stalks, well washed
60g butter
salt
freshly ground pepper
1/4 teaspoon grated nutmeg
120ml cream
20g plain flour
300ml milk
A pinch cayenne pepper
1/2 cup finely grated gruyère cheese
3 tablespoons dried breadcrumbs

Method

  1. Trim the leaves from the silverbeet stalks. Cut the stalks into 3 cm pieces and shred the leaves.
  2. Heat a third of the butter in a saucepan. Add the silverbeet stalks and stir for 3 minutes over a medium heat. Season with salt and pepper, cover with water and cook for about 15 minutes, or until soft. Drain well and set aside.
  3. Heat another third of the butter in a diff erent saucepan. Add the shredded silverbeet leaves and cook until wilted. Season with nutmeg, a little salt and pepper and half the cream. Set aside.
  4. Melt the rest of the butter in a saucepan over a medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking constantly until it forms a smooth white sauce. Season with cayenne pepper, stir in the remaining cream and simmer for 2 minutes. Add the drained silverbeet stalks and mix in about 2 tablespoons of the gruyère cheese.
  5. Spoon the cooked silverbeet leaves into a 25 cm gratin dish. Pour on the white sauce, then scatter on the remaining cheese and top with the breadcrumbs. Place under a hot grill until lightly browned. Be careful when serving, it’s very hot!
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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