Bok Choy and Potato Creamy Bake

When you think of bok choy, your mind probably jumps straight to stir-fries or noodle soups – but this week’s white bok choy from Joanne and Stuart’s Hawkes Bay farm is too good to pigeonhole. These big, beautiful stems hold up perfectly in a creamy potato bake, soaking up all that garlicky goodness while still keeping a little crunch. It’s comfort food with a fresh twist – like your favourite gratin went on a summer holiday.

It’s rich and cosy, like a gratin, but the bok choy keeps it light and fresh. Perfect with roast chicken or just a crusty loaf of bread.

Ingredients:

• 2–3 big bok choy (chopped into bite-sized pieces)
• 4 medium potatoes (thinly sliced)
• 2 cloves garlic (minced)
• 1 cup cream (or milk + a knob of butter)
• ½ cup grated cheese (parmesan or tasty works great)
• Salt, pepper, and a sprinkle of nutmeg

Method:

1. Preheat your oven to 180°C.

2. Layer half the potatoes in a baking dish, season with salt and pepper.

3. Add half the bok choy and some garlic. Repeat layers.

4. Pour over the cream, top with cheese, and bake uncovered for about 40 minutes until golden and bubbly.