FOUR CHEESE BROCCOLI, LEEK, & SILVERBEET GRATIN
Everyone loves a gratin on a chilly evening. This one is loaded with green vegetables and plenty of cheese for pure comfort. You can vary the cheese depending on what you have to hand.
Ingredients
1 bag silverbeet (approx. 8 large stems)
50g butter
1 leek, sliced
1 tsp flaky sea salt
3 Tbsp flour
700ml milk
2 tsp wholegrain mustard
1 head broccoli, cut into florets 1⁄2 cup panko crumbs
2 Tbsp olive oil
3 Tbsp finely chopped parsley
50g parmesan or other hard cheese, finely grated
50g Farro mozzarella, grated 50g feta, crumbled
100g aged cheddar, grated
Method
Preheat the oven to 180°C.
Slice the silverbeet stalks finely and roughly shred the leaves.
In a saucepan, melt the butter and fry the leek and silverbeet stalks with the salt until soft, approx. 10 minutes. Add the flour and cook for a few minutes until golden, then whisk in the milk and mustard and bring to a simmer. Cook for 10 minutes over a low heat.
Meanwhile, blanch the broccoli and silverbeet leaves separately in boiling, salted water for 3-4 minutes until crisp but tender.
Drain under cool water and squeeze out excess water from the silverbeet. Put into a gratin dish.
In a small bowl, combine the panko crumbs, olive oil, parsley, and half the parmesan. Set aside.
Add the remaining cheeses to the leek and milk sauce and season to taste with salt and pepper. Pour the sauce over the greens in the gratin dish and scatter over the panko crumbs. Bake for 30-35 minutes until golden and bubbling.