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Beetroot Gratin
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Beetroot Gratin
I love beetroot's eye-catching, wacky colour; it's one of my favourite vegetables. I like beetroot fried, puréed or baked and I sometimes make jellies from the fresh juice. This gratin uses it to make a soothing, creamy dish. Just watch how you slice the beetroot: it needs to be quite thin – a mandolin works best – or the gratin will be in the oven for a really long time.
- Preparation time: 13 minutes to 15 minutes
- Cooking time: 45 minutes to 50 minutes
-
Total time:
58 minutes
to 1 hour 5 minutes
Serves: 6
Ingredients
- 450ml double cream
- 3 garlic cloves, sliced
- 2 thyme sprigs
- 3 medium beetroot, peeled
- 2 large white potatoes, peeled
Method
- Put the cream, garlic and thyme in a pan. Bring to a simmer, and remove from the heat. Leave to infuse for 10 minutes, then pass through a sieve.
- Preheat the oven to 170°C, gas mark 3. Slice the beetroot and potato about 2mm thick. Spread a little cream over the base of an earthenware dish or flat tray at least 5cm deep, and place the vegetables in alternate layers, topping each layer with a little cream, and seasoning generously. Once built up, the gratin should be 4cm deep. Place it in the oven for 40–50 minutes. Check to see if it's done by plunging a knife into the gratin; it should go through without resistance
Comments
Nutritional Info
Typical values per serving:
| Energy |
1803.304kJ 431.0kcal |
|---|---|
| Fat | 40.4g |
| Saturated Fat | 25.0g |
| Sugars | 3.1g |
| Salt | 0.1g |
This recipe was first published in April 2007.
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