Silverbeet, Leek & Sweet Potato Gratin with Parmesan & Thyme Crumb
Silverbeet can be very underestimated, in our opinion. A great source of vitamins A, C, B6 and K (important for helping your blood to clot). It also contains riboflavin and folate and minerals such as potassium (which helps to regulate blood pressure) and manganese (involved in the regulation of brain and nerve function). Combined with cream, leek and a little parmesan, it makes a cracking gratin. Enjoy!
Ingredients
- 350 g of Sweet Potato (Small)
- 1⁄2 Bunch of Silverbeet
- 1 of Leek
- 3 Tbsp of Panko Bread Crumbs
- 1 Tbsp of Butter (pantry)
- 2 of Garlic Clove
- 3⁄4 Cup of Thickened Cream
- 1 75g Pack of Mixed Lettuce
- 1 of Lemon
- 1 Small Bunch of Thyme
- 1 Tbsp of Parmesan (Finely Grated)
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Preheat oven to 180°C. Chop silverbeet leaves and thinly slice stalks, keeping separate. Slice sweet potato into thin rounds. Peel and mince garlic. Trim and discard roots and tops of leeks, leaving only the white and light green parts, cut in half lengthways (see tip). Thinly slice leek into 5mm half moons. Zest lemon. Pick thyme leaves (discard stalks).
Cook Silverbeet:
Heat oil and butter in a pan over medium-high heat until foaming, add leek, silverbeet stalks and garlic and stir occasionally until tender, about 3-4 minutes. Add silverbeet leaves, stir occasionally until tender and wilted, 2-3 minutes, season to taste and transfer to a colander to drain excess liquid.
Bake Gratin:
Spread 1⁄2 of silverbeet/leek mixture in a greased ovenproof dish. Then layer 1⁄2 of the sweet potato on top. Repeat layering with remaining silverbeet then sweet potato, seasoning well as you go. Pour over cream and shake dish to coat. Cover with foil and place on a baking tray. Cook in oven until bubbling and golden around the edges, about 30 minutes.
Add Topping:
In a small bowl combine parmesan, breadcrumbs, lemon zest (to taste) and thyme. Season with salt and pepper and mix well. Carefully remove foil, scatter crumb over gratin, drizzle with a little olive oil and bake until crumb is golden and potato is tender when pierced with a skewer, about 8 minutes.
You Plate It:
Serve gratin deliciousness straight out of the pan, with mixed leaves on the side and a squeeze of lemon. Enjoy!
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