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    Cheese and Potato Bake with Beetroot and Horseradish

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    Cheese and Potato Bake with Beetroot and Horseradish

    Comfort food at its best - layers of potato and striking pink beetroot are cooked in a savoury mixture flavoured with cheese, horseradish and dill.

    • Preparation time: 15 minutes
    • Cooking time: 105 minutes
    • Total time: 2 hours plus at least 15 mins resting 60 minutes 60 minutes

    Serves: 6


    • Butter, for greasing
    • 200ml tub Waitrose Crème Fraîche
    • 4 medium eggs
    • 1 tbsp The English Provender Co. Hot Horseradish
    • 1 tbsp finely chopped fresh dill
    • 750g potatoes, such as Waitrose Desiree, peeled and sliced thinly
    • 250g pack Waitrose Grated Medium English Cheddar
    • 200g beetroot (approx 2 medium), peeled and sliced thinly


    1. Preheat the oven to 180°C, gas mark 4. Butter a 20cm round springform tin and line the base with baking parchment.
    2. In a bowl, whisk the crème fraîche, eggs, horseradish and dill together.
    3. Layer half of the potato into the base of the prepared tin. Season and scatter over a third of the Cheddar.
    4. Top with the beetroot slices then more seasoning and another third of the cheese. Finish with the remaining potato slices and more seasoning. Place on a baking tray and pour the crème fraîche mixture over the top. Sprinkle with the remaining cheese.
    5. Cover the tin with foil and bake in the oven for 1 hour then remove the foil and continue cooking for a further 45 minutes or until golden and tender when tested with the tip of a sharp knife. Remove from the oven and leave to rest for at least 15 minutes before turning out and cutting into wedges to serve.

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    Cook's tips

    Slice all of the potatoes first and set them aside in a bowl of cold water before preparing the beetroot. This will stop the potatoes turning completely pink from the beetroot juice, which may affect the appearance of the end dish.


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    4 stars