Creamy Silverbeet Gratin. Doubles as a simple side dish and a vegetarian main.
Print Recipe

Creamy Silverbeet Gratin

Serve these creamy vegetables straight from the pan, or turn them into the gratin.

This dish can serve as both an accompaniment or as a vegetarian main. Add brown rice or other grains for a substantial meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Tania @ The Cook's Pyjamas


  • 2 Tablespoons ghee or olive oil
  • 1 onion finely chopped
  • leaves A large bunch of silverbeet and stems, washed., approximately 800g
  • 1/2 batch Simple Bechamel Sauce defrosted if frozen
  • 1/2 cup fresh breadcrumbs
  • Olive oil extra
  • Salt & Pepper


  • Pre-heat the oven to 180C
  • Cut the stems from the silverbeet leaves. I do this by folding the leaf in half, and running my knife along the edge of the stem.
  • Finely slice the silverbeet stems, and set aside.
  • Roughly slice, then chop, the silverbeet leaves. You are aiming for pieces the size of a postage stamp rather than long strings of leaves.
  • Heat the ghee or oil in a large fry pan over a medium heat.
  • Add the onion to the pan, and fry for 5 minutes, or until the onion begins to brown.
  • Add the finely sliced silverbeet stems to the fry pan, and cook for a further 3 minutes, or until the stems have softened.
  • Place the chopped silverbeet leaves into the fry pan, and stir for about 2 minutes, or until the leaves wilt.
  • Add the bechamel sauce, and mix gently but thoroughly until all the vegetables are coated in sauce.
  • Season with salt & pepper.
  • You can serve the silverbeet at this stage. If you wish to make the gratin, pour the creamy vegetables into a large gratin dish, and set aside.
  • Place the breadcrumbs in a small bowl, drizzle with a little extra olive oil, season with salt & pepper, and toss until the breadcrumbs are coated in oil.
  • Scatter the seasoned breadcrumbs over the top of the creamy vegetables.
  • Place the gratin dish in the oven for 20 minutes, or until the vegetables are bubbling the breadcrumbs are browned.
  • Serve immediately.


If you are using frozen bechamel, it will be grainy and appear to have separated once defrosted. Add the bechamel to the warm fry pan, and the heat will soon turn it back into a smooth sauce. Trust me.