Silverbeet gratin

Ingredients

60 g	Butter
1	Onion, chopped
1 bunch	Silverbeet (Main)
2	Garlic cloves, crushed
2 cups	Milk
2 Tbsp	Flour
¾ cup	Parmesan cheese, grated
1	Lemon, for 1 tsp of rind
3 slices	Sourdough bread, roughly chopped
1 to drizzle	Olive oil

Directions

1. Preheat oven to 220C.
2. Melt 20g of butter in a large saucepan over high heat. Separate the leaves and stalks of the silverbeet and chop. Cook stalks, onions and garlic for 5 minutes or until tender. Add the leaves and cook for 3-5 minutes or until wilted. Set aside.
3. Melt the remaining butter in a saucepan over medium heat. Add the flour and cook for 1 minute. Gradually add the milk and cook, whisking, for 5-7 minutes or until thickened. Remove from the heat and stir through 1/4 of a cup of parmesan and lemon rind.
4. Add to the silverbeet mixture and mix well to combine. Spoon into an 8 cup-capacity ovenproof dish. Toss the bread with the remaining parmesan and sprinkle over the silverbeet.
5. Drizzle with olive oil and bake for 15 minutes or until golden and crisp.