2 kg Red Skin Potatoes
2 Handfuls of chopped greens
1 medium onion sliced
3 garlics crushed
2 spring onions – sliced
4-5 sage leaves, finely chopped (save a few for garnish)
1/2 vegetable stock jelly
568ml of milk
1 tbsp Dijon Mustard
1 egg – beaten
1 tbsp flour
pinch of Turmeric powder
200g of mature cheddar cheese
50 g Butter (unsalted)
1 tbsp oil
Peel and slice the potatoes into 1/2 inch slices and part boil in a pot of salted water, the potatoes should be still be slightly firm in texture. Drain the potatoes in a colander and leave to cool down.
Take the chopped greens, onion, garlic and spring onions saute them in a saucepan until caramelised. Then season to taste (with the vegetable stock jelly, salt etc..). Then set aside to cool.
In a medium pot, melt the butter and flour under a medium heat until they form a thick paste. Then little by little add the milk to ensure no lumps are created. When you have stirred in all the milk, add the remaining seasoning (including the tumeric powder and then the cheese and chopped sage and turn off the flame. Keep whisking the sauce help help it to cool down and thicken the mixture.
When the sauce has cooled down, whisk in the beaten egg and set aside.
Layer a rectangle pan with melted butter and one layer of the potatoes. Then take a ladle of the sauce and pour it over the potatoes, spreading it out to the corners so that it’s even.
Then sprinkle some of the greens and caramelised onions on top of the cheese sauce.
Start the next layer with the potatoes again and continue until you have filled the dish.
The last layer should be a layer of cheese sauce which you then add a sprinkle of cheese and chopped sage to.
Finally sprinkle panko crumbs all over the top of the gratin dish and drizzle with olive oil to help the crumbs to remain crispy.
Bake in the oven (Gas Mark 6/ 200 C) for 20 mins or until golden.