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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 60 minutes 5 minutes

    Serves: 6


    • 450ml double cream
    • 3 garlic cloves, sliced
    • 2 thyme sprigs
    • 3 medium beetroot, peeled
    • 2 large white potatoes, peeled


    1. 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.
    2. 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

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