- Cooking Time: 45-60
- Servings: 9
- Preparation Time: 20
- 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)
- 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.
NotesSo 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
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