Beet tops and potatoes au gratin
1 kg potatoes
1 kg beet tops with stalks
Parmigiano Reggiano, grated, to taste
Butter, unsalted, to taste
Coarse salt, to taste
Put a pot of water on the heat. In the meantime, wash and peel the potatoes and cut them into large pieces. When the water boils, add salt and the potatoes; cook the potatoes for 10 minutes, and drain when they are still firm.
Wash the beet tops. Cook it in slightly salted water. Once the water has nearly all been absorbed, add the butter and simmer.
Combine the potatoes, the beet tops and a generous handful of Parmigiano Reggiano cheese.
Arrange everything on a baking tin, dust with Parmigiano Reggiano and some knobs of unsalted butter.
Bake in a preheated oven at 200°C for about 10 minutes.