Best Potato And Beetroot Gratin Recipes

POTATO AND BEETROOT GRATIN

Steps:

• Preheat the oven to 190c/fan170c/gas 5.
• Put the cream garlic and thyme over a medium heat. Bring to a simmer, then remove from the heat and allow to infuse for 10 minutes.
• Pass through a sieve and set aside, discarding the garlic and thyme.
• Slice the potatoes and beetroot to about 2mm thick use a mandolin if you have one.Pour a thin layer of cream into the bottom of a fairly deep 2 litre oven proof dish.Layer half the potatoes on top of the cream, pour over more cream and season to taste. Add all the beetroot in 1 layer.Add more cream, season, then top with the remaining potatoes. Pour over the remaining cream and season.
• Bake for 50-55 mins or until bubbling, golden and tender - a knife should go through without resistance.

POTATO, BEETROOT AND SWEET POTATO GRATIN

Steps:

• Pre-heat oven to 200°C.
• Layer half the sliced potatoes over the bottom of a 2 litre capacity (8 cup) ceramic baking dish. Drizzle with a little of the olive oil, sprinkle with a little thyme and season lightly.
• Cover with the beetroot and season as before. Repeat with the sweet potato and finally remaining potato. Pour cream over the layered vegetables and sprinkle with combined cheeses.
• Cover gratin with a layer of baking paper and wrap with foil.
• Bake in preheated oven 60-70 minutes or until a skewer passes through the vegetables without resistance.
• Remove foil and paper and bake further 20-30 minutes or until top is golden.
• Tip: You can speed up the baking by pre-cooking the unpeeled veggies for a couple of minutes in the microwave.

POTATO AND BEETROOT GRATIN

Steps:

• Preheat oven to 190 degrees C, Gas mark 5. Put cream garlic and thyme in saucepan and bring to a slow simmer over medium heat. Let garlic and thyme infuse about 10 minutes, pass through a sieve into a jug and set aside. Discard garlic and thyme.
• Slice potatoes and beetroot as thin as possible (a mandolin is good for this, or the slicing blade on a food processor).
• Pour a thin layer of cream into a deep 2 litre dish. (I use a souffle dish). Layer half the potatoes on top of the cream. Pour over more cream and season with salt and pepper. Add all the beetroot in 1 layer. Add more cream, season, and top with the rest of the potatoes. Pour over remaining cream and season one last time.
• Bake in preheated oven 30-35 minutes or until golden and bubbling and top layer has just crisped up. (You may need to cover with foil halfway through cooking time to prevent top layer burning).