Spring Greens and New Potato Gratin
- By Jo Ingleby Jo Ingleby
Finely slice the potatoes and place in a large saucepan of water. Bring to the boil and simmer for 10 minutes, then add the roughly chopped spring greens and continue to cook for another 2 minutes. Drain and place the potatoes and greens in a heatproof dish. In the saucepan that you used to cook the potatoes melt the butter and then add the sliced spring onions, cook them slowly until they are soft. Add the flour and stir well for a couple of minutes. Slowly add the milk to the pan, stirring all the time so that the sauce thickens. As you add the last bit of milk stir in the grated mature cheddar, wholegrain mustard and salt and pepper. Mix the cheese sauce into the greens and potatoes and place under the grill or in a hot oven for 5-10 minutes until the top is golden. Serve as a side dish.