serves
6-8
prep
5 minutes
cook
1:05 hour
difficulty
Easy
serves
6-8
people
preparation
5
minutes
cooking
1:05
hour
difficulty
Easy
level
Ingredients
- Unsalted butter, for greasing
- 1 bunch of silverbeet, ribs removed and reserved for another use
- 350 ml pure cream
- ½ tsp freshly grated nutmeg
- 2 thyme sprigs, leaves picked
- 3 sage leaves, roughly torn
- sea salt and black pepper
- 1.2 kg potatoes (such as Dutch cream, Nicola or Desiree), peeled
- 60 g Parmigiano Reggiano, finely grated
Instructions
- Preheat the oven to 180°C fan-forced. Grease a 40 cm oval baking dish with butter and set aside.
- Blanch the silverbeet leaves in boiling water for 3–4 minutes. Drain and cool under cold water or in an ice bath. Squeeze the excess moisture from the silverbeet and roughly chop. Scatter the silverbeet over the base of the dish.
- Combine the cream, nutmeg, thyme and sage in a large bowl and season well.
- Finely slice the potatoes on a mandoline, about 2–3 mm thick. Place the potato in the bowl with the cream mixture and use your hands to ensure all the slices are coated. Place a layer of potato, slightly overlapping the slices, on the silverbeet. Scatter on one-quarter of the Parmigiano Reggiano, then add another layer of potato and another one-quarter of Parmigiano Reggiano. Add one more layer of potato and pour any remaining cream mixture over the top. Finish with the remaining Parmigiano Reggiano and bake for 60–65 minutes or until the potato is tender when poked with a knife. Allow to sit for 10 minutes, then serve.
Good Cooking Every Day by Julia Busuttil Nishimura (Plum, RRP $44.99)
Photography by Armelle Habib.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
