Maris Piper & winter greens gratin

Name: Maris Piper & winter greens gratin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 800 g Maris Piper potatoes, peeled and very finely sliced; 1 tbsp olive oil; 1 shallot, finely chopped; 2 clove/s garlic, chopped; 400 g kale or cavolo nero, chopped (any tough stalks removed)

There are few things better than a gloriously cheesy, golden potato gratin when you come in from the cold. This one is wonderful as a side, but I would happily devour it with some crusty bread on its own.

4 out of 5 stars(1) Rate this recipe

Serves6
CourseSide
Prepare20 mins
Cook40 mins
Total time1 hr
Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

800g Maris Piper potatoes, peeled and very finely sliced
1 tbsp olive oil
1 shallot, finely chopped
2 clove/s garlic, chopped
400g kale or cavolo nero, chopped (any tough stalks removed)

Cheese sauce

50g unsalted butter
50g plain flour
500ml milk
1 pinch grated nutmeg
60g Gruyère cheese, grated
60g Parmigiano Reggiano, grated

Method

Preheat the oven to 200°C, gas mark 6. Bring a pan of salted water to the boil, then simmer the potatoes for 4-5 minutes until just tender; drain. While the potatoes are cooking, heat the oil in a large, lidded frying pan. Sauté the shallot until softened (about 5minutes), then add the garlic and fry for another minute until fragrant. Stir in the greens, cover and cook for 6-8 minutes until wilted. Season and set aside.
Meanwhile, make the sauce. Melt the butter in a saucepan over a low heat, then add the flour and cook, stirring constantly, for 3-4 minutes until pale golden. Gradually whisk in the milk and stir until simmering, then take off the heat and stir in the nutmeg and ⅔ of each of the cheeses; season.
Lay ½ the potatoes in a 1.8-2-litre baking dish and cover with the greens mixture. Top with the remaining potatoes and pour over the sauce. Finish with the remaining cheese and bake for 25 minutes or until golden and bubbling. Rest for 5 minutes before serving