The addition of greens take this gooey cheesy gratin to the next level. You can use any type of dark green leafy vegetables such as kale, cavolo nero, savoy cabbage or spinach - or a mixture of two or more.
Equipment
- Frying Pan
- Spatula
- Saucepan
- Baking Dish or Roasting Tray
- Grater
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 1 tbsp Sunflower Oil
- 1 Leek chopped
- 1 Onion chopped
- 2 cloves Garlic crushed
- 200 grams Greens, such as Kale, Cavolo Nero, Savoy Cabbage or Spinach roughly chopped
- 100 grams Mature Cheddar grated
- 30 grams Plain Flour
- 400 ml Milk
- 500 grams Potatoes skins left on and sliced thinly
Instructions
- Preheat oven to 180°C.
- Heat the oil in a frying pan and add leek, onion and garlic. Season with salt and pepper and fry for about 6-8 minutes until softened.
- Meanwhile place the sliced potatoes in a large pan of boilng salted water and simmer for about 4-5 minutes until starting to become soft.
- Drain the potato slices and tip into an oiled baking dish or roasting tray.
- Add the flour to the frying pan of leeks, onion and garlic. Stir to coat and cook for a couple of minutes.
- Add the milk a little at a time, stirring well until you get a smooth white sauce.
- Add cheddar (reserving a handful for the top) and greens, season with salt and pepper and stir until the cheese is melted.
- Pour the sauce over the potatoes and stir gently. Sprinkle over the reserved cheese and place in the oven for 30-35 minutes until bubbling and golden.
