Potato & Silverbeet Gratin
Rich, golden and so much more than a humble side.
In the world of creamy baked potato dishes, a recipe like this is usually considered a side—a humble accompaniment to a hero. While this version pairs beautifully with tender roast lamb or crispy pan-fried fish, it’s most special enjoyed on its own. And if you desire a fuller plate, a small salad of crunchy, vinegar-dressed lettuces on the side is all that is needed.
I quickly came to this realisation when I first baked it. Pulled from the oven and resting to the side (see the essential reason why below), I began pulling all the salad bits from the fridge. Unsure of the dressing I wanted to make — citrus-based or vinegar? And which vinegar? — I decided to taste the gratin first. My eyes widened at the flavour, and it wasn’t long before I was calling out to my partner to come and taste it too. Rich and umami from the mustard and Parmesan in the cream, but light from the silverbeet, with crispy sage that shattered in your mouth with every bite, releasing bursts of flavour. And so there we sat, eating our dinner straight from the skillet, salad bits immediately forgotten.
As soon as the gratin comes out of the oven, its crispy golden crust will beckon — inviting you to scoop through its perfect crackling top. But as tempting as it is, resist the urge and let it rest for a while. At least 15 minutes. We promise it’s worth the wait. If you cut into it while it’s piping hot, the sauce will run, and the flavours will be muted. But as it sits, the creamy sauce settles and thickens, and the potatoes begin to reabsorb it — a bit like resting a good steak. Just as cooking is an art form, you could argue that eating is one too.
Enjoy.
POTATO & SILVERBEET GRATIN
Preheat your oven to 180°C.
Finely chop 1 small onion. Thinly slice the stalks of 8 silverbeet leaves, then coarsely chop the leaves and set them aside.
Set a 26cm cast iron skillet (or frying pan) over medium heat. Drizzle the base with EVOO. Add the onion and silverbeet stalks. Cook, stirring, until softened and beginning to caramelise. Stir in the silverbeet leaves until just soft and wilted. Season with salt flakes. Remove the skillet from the heat. Spoon the mixture out into a bowl.
Peel 800g Sebago potatoes. Using a mandolin, slice the potatoes into 3mm rounds straight into a large mixing bowl. Add 500ml pure cream, a heaped teaspoon dijon mustard and 20g finely grated Parmesan. Season very generously with salt flakes and cracked black pepper. Mix until everything is well combined and all the potato slices are well coated.
In the same skillet (or in a round or square ovenproof baking dish with similar dimensions) arrange the potato slices in overlapping layers, spooning and spreading the silverbeet mixture between the layers. Spoon the cream mixture over the layers as you go to ensure it soaks all the way through. Pour the remaining cream mixture over the potatoes. Cover tightly with foil and set the skillet onto an oven tray (this will catch any cream that bubbles over).
Bake for 1 hour. Remove foil. Sprinkle the top of the gratin with 40g of panko breadcrumbs. Bake, uncovered, for a further 25 minutes or until golden brown all over. Lightly drizzle a generous handful of fresh sage leaves with EVOO. Sprinkle over the gratin and bake for a few more minutes or until the sage leaves begin to crisp and curl.
Remove. Stand for 15 minutes before scooping, spooning and enjoying.