POTATO AND SILVERBEET BAKE

There is definitely something about a creamy potato bake.  I have added one of our winter staples, the mighty silverbeet and coated it in a mustardy creamy sauce.  It can be enjoyed with a crunchy leaf salad or perhaps try it alongside a juicy steak or pork chop.

Preparation time - 20 minutes

Cooking time - 50 minutes

Skill - easy

Serves 6

Ingredients

300g silverbeet, washed

1 leek, sliced into 1 cm rounds

1 kg potatoes, peeled, cut into large pieces

Salt and cracked pepper

300 ml cream

100 ml milk

1 Tbsp grain mustard

1 clove of garlic, crushed

Generous grating of nutmeg

25g butter, diced

Method

Preheat oven 180C (160C fan-forced)

Bring a large pot of salted water to the boil.

Remove the stalks from the silver beet and to 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 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 20x20cm 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.