Potato and Beetroot Gratin
"A nice change to the tradtional gratin.
Wear rubber gloves to advoid statins"
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
1 Bake
- Serves:
- 6
ingredients
- 500 ml double cream
- 3 garlic cloves, sliced
- 1 teaspoon fresh thyme leave
- 750 g potatoes
- 350 g beetroots
directions
- Preheat the oven to 190c/fan170c/gas 5.
- Put the cream garlic and thyme over a medium heat. Bring to a simmer, then remove from the heat and allow to infuse for 10 minutes.
- Pass through a sieve and set aside, discarding the garlic and thyme.
- Slice the potatoes and beetroot to about 2mm thick use a mandolin if you have one.Pour a thin layer of cream into the bottom of a fairly deep 2 litre oven proof dish.Layer half the potatoes on top of the cream, pour over more cream and season to taste. Add all the beetroot in 1 layer.Add more cream, season, then top with the remaining potatoes. Pour over the remaining cream and season.
- Bake for 50-55 mins or until bubbling, golden and tender - a knife should go through without resistance.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
