Potato and Beetroot Gratin
Today, I want to talk to you about a recipe we do often at home. A potato and beetroot gratin inspired by Gordon Ramsay. A bit wintery but still okay when you still have a lot of root vegetables before spring really kicks in. I love beetroot in general, in salads, hummus (a recipe will come here soon!) but warm and comfy in a gratin with potatoes and cream, this is so good!
It’s a bit unusual, some sort of variant of the French gratin dauphinois. Your kids will love it as it is so colorful (but I don’t promise anything about the taste… it’s still beetroot after all!)
Easy to make, especially if you have a slicer at home. Just plan ahead to follow the cooking time and I guarantee that you will get potatoes as meltingly soft as can be. It’s a wonderful side dish. But it is so delicious that it can be served simply as a main with a green salad for an easy dinner.
Let’s stop the chit-chat about gratin, and go to the recipe!
Potato and Beetroot Gratin
Ingredients
- 750 g potatoes, peeled
- 500 g beetroot, peeled and cooked (I take the vacuum one, it's quicker and still good)
- 500 ml double cream
- 1 garlic glove
- Butter
- Salt and freshly ground black pepper
Instructions
- Preheat the oven at 180°C. Take a baking dish and rub it with garlic (keep the garlic for later), then grease it with butter.
- Thinly slice the potatoes with the finest thickness on your slicer. And cut the beetroot into larger slices of about 5 mm thick.
- Heat the cream on a medium heat and add the crushed garlic.
- Layer one third of the potatoes in the baking dish, add half of the beetroot. Season well with salt and pepper.
- Repeat this process and finish by a layer of potatoes on top.
- Pour the hot cream over the gratin and bake it for 1h. Check the cooking of the potatoes, it has to be tender. If the gratin is turning brown too quickly, cover it with foil.
- Serve warm with some salad leaves, or grilled sausages!
Bon Appétit!
