POTATO AND BEETROOT GRATIN
We often get beetroot in our vegetable box in the winter, but it's not so popular with my family. I've found that everyone likes this recipe though. Don't be alarmed at the pinkness of this dish. Served with winter greens or spinach, this makes a very pretty vegetarian supper! From Tom Aikens 'Cooking'
Provided by Ppaperdoll
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 427.3, Fat 31.7, SaturatedFat 19.6, Cholesterol 116.5, Sodium 371, Carbohydrate 33.3, Fiber 3.7, Sugar 5.2, Protein 5
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