Comforting

Creamed cavolo nero, potato and manchego bake

Name: Creamed cavolo nero potato manchego bake
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 8
Ingredients: 2 tbs extra virgin olive oil; 2 onions, thinly sliced; 4 garlic cloves, crushed; 1/2 bunch cavolo nero, stalks removed, leaves finely shredded; 2 tbs Dijon mustard; 600ml pure (thin) cream; 2 tbs thyme leaves; 1.3kg Dutch cream potatoes, peeled, thinly sliced (we used a mandoline); 150g manchego cheese, finely grated

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15m

1h 50m

Creamed cavolo nero, potato and manchego bake

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by Phoebe Wood

Apr 25, 2018

This vegetarian side makes for a great addition to any winter meal.

2 tbs extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves, crushed
1/2 bunch cavolo nero, stalks removed, leaves finely shredded
2 tbs Dijon mustard
600ml pure (thin) cream
2 tbs thyme leaves
1.3kg Dutch cream potatoes, peeled, thinly sliced (we used a mandoline)
150g manchego cheese, finely grated

Method

1.

Preheat oven to 200°C.
2.

Heat oil in a pan over medium-low heat. Add onion and cook, stirring, for 6-8 minutes or until softened. Add garlic and cook, stirring, for 2 minutes or until softened. Add cavolo nero and cook, stirring, for 5 minutes or until wilted. Stir in mustard, cream and thyme. Season.
3.

Arrange potatoes upright in a 1.5L (6-cup) baking dish and pour over cream mixture. Scatter with manchego.
4.

Cover with baking paper and foil, and bake for 1 hour 20 minutes or until potato is tender when pierced with the tip of a knife. Remove foil and paper, and bake for a further 15 minutes or until golden. Cool slightly before serving.