Layers of creamy, cheesy potatoes also go well with spinach, kale, cavolo nero and leeks.
8 large silverbeet leaves, stems removed
200ml crème fraîche
¾ cup milk
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 kilogram Agria potatoes, peeled and thinly sliced
1 cup grated aged Cheddar cheese
sea salt and ground pepper
5 cup-capacity baking dish
Preheat the oven to 180°C fan bake.
Put the silverbeet leaves in a heatproof bowl and cover with boiling water. Turn to wilt, then drain and refresh in cold water. Place on a clean tea towel and roll up to remove excess water. Chop roughly.
Whisk the crème fraîche, milk, garlic and mustard together.
Place half the potatoes in the baking dish and season with salt and pepper.
Top with half each of the silverbeet and cheese and then pour over half the cream mixture.
Repeat with the remaining silverbeet, cheese and cream.
Cover the top with a piece of baking paper then cover tightly with foil.
Bake for 50 minutes.
Uncover and continue to cook until the potatoes are meltingly tender and the top is golden.