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This comforting potato, silverbeet and anchovy gratin is the perfect side on a chilly midweek evening.
NEED TO KNOW
|Type of dish||Kid friendly|
|Cooking time||30 min - 1 hour|
|400g waxy potatoes, such as fingerlings (as I used), Draga or Frisia, scrubbed, cut into 5mm slices|
|500g silverbeet or coloured chard (about 1 bunch), washed|
|3 tablespoons white wine vinegar|
|50g butter, plus extra for buttering and topping|
|1 onion, finely chopped|
|2 cloves garlic, finely sliced|
|1/4 teaspoon chilli flakes|
|6 anchovy fillets, finely chopped|
|2 tablespoons flour|
|1 cup fresh breadcrumbs|
1. Place the potatoes in a saucepan of salted cold water. Bring to the boil then cook for 5 minutes. Drain well and spread out on a tray to cool.
2. Cut the silverbeet stalks from the leaves and set aside. Blanch the leaves in 4 cups of boiling salted water for 3-5 minutes or until tender. Remove from the water (keep the water boiling for the stalks) and drain well then coarsely chop and set aside.
3. Slice the silverbeet stalks thinly on the diagonal. Add the vinegar to the boiling water then blanch the stalks for 5 minutes or until tender. Remove the stalks from the water and set aside. Reserve the vinegared water.
4. Melt the butter in a saucepan over low heat then add the onion and cook gently until soft. Add the garlic, chilli and anchovies and cook, stirring, until the anchovies have melted. Stir in the silverbeet stalks then add the flour and cook, stirring constantly, for 2 minutes. Add 1 cup of the vinegared water and simmer until the mixture thickens then add another 1 1/2 cups of the liquid. Bring to the boil then gently simmer for 10 minutes. Taste and adjust the seasonings (you probably won't need salt).
5. Preheat the oven to 200°C. Lightly grease a gratin dish with some of the extra butter. Arrange half the potatoes in the dish then top with half the silverbeet leaves and half the silverbeet stalk mixture. Repeat with the remaining ingredients.
6. Sprinkle the breadcrumbs over the top of the gratin and dot with a little butter. Bake for 40-50 minutes or until the potatoes are cooked through and the gratin is golden. Serve.