Potato and Beetroot Gratin
Potato and Beetroot Gratin
Potato and Beetroot layered gratin
This will serve 4.
Ingredients
I garlic clove, peeled and halved
Butter for greasing
750g ( 27oz) potatoes, peeled
500g ( 18oz) cooked peeled beetroot
500ml ( 18 floz) double cream ((( I didn’t have 500 mil I only had a 275ml so only used one carton but it still turned out delicious )))
sea salt, and freshly ground black pepper
Sliced up potatoes and Beetroot
Method
Perheat Oven to 180C/gas 4. rub the insides of an oven proof dish with the cut sides of the garlic, then grease it with butter
Slice potatoes very thinly, I used a food processor blade which did the job in seconds
The beetroot had previously been cooked and I had done as the recipe had suggested and roasted in the oven covered in sea salt wrapped in foil and baked until tender, left to cool then peeled the skin, these were then sliced at around 5 mm thickness a little thicker than the potato.
Layered potato and Beetroot in oven proof dish
Starting with the potato Layer the potatoes then the beetroot in alternate layers leaving the even pieces of potato for the top finished layer, seasoning each layer as you go with salt and pepper.
Heat up the cream over a gentle heat until hot ( not boiling ) and pour over the dish of prepared layers and finish off with more seasoning.
Pour Cream over layers then place into preheated oven
Bake for 1 hour or until potatoes are cooked, if you find the top is going too brown towards the end of cooking time, cover with foil to stop it browning too quickly..
Serve warm. It was delicious … And ALL Home Grown
Half eaten
