Beetroot leaf and potato gratin
- Serves 4
- 400g Beetroot tops or chard, leaves and stems separated, and stems chopped into 2cm lengths
- 600g Floury potatoes
- 175ml Double cream
- 2tbsp Wholegrain mustard
- Butter for greasing
- 75g Mature Cheddar cheese, grated
- 35g Dry white or wholemeal breadcrumbs
- STEP 1
Preheat the oven to 170°C. Bring a pan of water to the boil and add the beetroot stems. Allow them to cook for one minute, then add the leaves, cook for
a further minute and drain. Next, peel and slice the potatoes very thinly (so that you can almost see through them). Then mix the cream and milk together in a jug and stir in the mustard.
- STEP 2
Pour over the cream mixture, scatter the top with breadcrumbs and a little more grated Cheddar and bake in the oven for 1½ hours until the potatoes are cooked through and the top is crisp and golden, perhaps with a little cream bubbling to the surface.
- STEP 3
Serve piping hot. This is lovely with a simple watercress salad on the side, plus a few crunchy slices of pickled raw beetroot to cut through the richness of the creamy potatoes.