More Great Recipes: Side Dish

Potato and Beet Gratin


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Member since 2011

Serves 9 | Prep Time 20 | Cook Time 45-60

Ingredients

Beets (I used 4 smallish ones because that's what the grocery store had)
Potatoes (I used an equal amount to the beets)
Gruyere (or something similar)
Cheddar (optional)
Parmesean (optional)
Cream
Thyme
Nutmeg
Olive oil


Slicing: Slice the beets and potatoes very thinly. I used the slicer on my (super awesome) food processor so the slices ended up being about 1/4" thick.


Oven: Preheat it to 375 F.


Shredding: Shred the cheese(s). My shredder was broken so I ended up using a vegetable peeler (y-type) to "peel" the cheese. It worked pretty awesomely on the gruyere, but the cheddar was too mushy so I had to resort back to the broken grater.


Layer: Drizzle olive oil in the bottom of a casserole/baking dish (anything ceramic or glass is fine). Place a layer of beets and potatoes in the bottom. Then a layer of cheese. Sprinkle in some thyme (fresh if you have it). Then a layer of beets and potatoes. Then a layer of cheese. More thyme. Repeat until you're out of stuff or out of room. Cover the top in an extra-cheesy layer. Dump some cream on it. I used about 3/4 c (guessing) for a 9x9ish dish that was half full. Then sprinkle with ground nutmeg.


Bake: Cover in aluminum foil and bake for 30 minutes. Remove aluminum foil and bake another 15-30 minutes. It should be bubbly and delicious smelling and the beets and potatoes should be tender.


Pairs Well With


Notes

So I wanted to make beets for Easter, but I also wanted to make asparagus. And potatoes. So I combined the potatoes and beets based off of recipes I've made in the past and here's what I came up with

Not terrifically healthy but quite delicious

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