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One of the most popular vegetables in Switzerland is beet leaf ("cote de bette"), which tastes very similar to spinach, so you can adapt this recipe using spinach. Leaf beet au gratin is a typical recipe of the regional cuisine of Switzerland, ideal for cool days of autumn or winter. Although it has many calories is a recipe worth tasting.
Gruyere cheese is indicated for a typical "Suisse" finish, but if you don't have (or want a lighter version in calories), you can opt for mozzarella or cheese.
This recipe implies a duo of highly valued vegetables in the French region (baked potatoes and beet leaves in béchamel sauce), to offer a small treat in a rainy autumn day.
Ingredients:
-600 gr of beet leaf (or raw spinach)
-6-8 medium potatoes
-1 glass of milk
-2 tbsp of flour
-some butter - to smear the pan
-cheese: Gruyere or Mozzarella / Cheese
-pepper, salt
Beet leaf stems are eatable and very tasty. Wash them well, slice the white part (with more fibers) and put in very little oil to stew.
When they are slightly soft, add milk and cook over high heat.
Meanwhile wash and chop the leaves (beet or spinach). Add over the stems when they are almost done. Add salt and white pepper.
Prepare béchamel sauce or simply dissolve 2-3 tablespoons of flour in a little cold milk and pour over the mixture in the pan, stirring constantly, not to make lumps. Everything happens on low heat.
It is ready when the sauce is very well connected.
Wash the potatoes, peel and cut fine slices. Cook them for 10 minutes before making the gratin (to be almost done).
Place a bed of sliced potatoes in the gratin pan that should be greased with butter. Sprinkle with salt and black pepper.
Then add the composition of beets or spinach leaves.
Over them, add the cheese au gratin, in generous quantity.
Put the pan into the oven to 180-200 degrees, for approx. 20 minutes, until the cheese gets brown.
It smells delicious! Although super appetizing, please wait a bit before serving because if it is very hot you can't cut it.
Serve with salad with French dressing, as a main course or as a garnish next to a steak.
Enjoy!
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