Serves 6 generously
1 Parboil 6 medium-sized waxy potatoes and cut into disks.
2 Peel and slice a white onion crosswise.
3 Sweat off 6 torn silverbeet leaves in a little oil, drain on a paper towel.
4 Slice crosswise 3 medium tomatoes.
5 Warm together half a cup of milk and half a cup of cream with 2 cloves of crushed garlic and season well with salt and pepper.
6 Grate a cup of tasty cheese.
7 Layer the ingredients with a good sprinkle of cheese between each.
8 Pour over the garlic infused milk and cream.
9 Grate some tasty cheese over the top and bake until bubbly and browned.