Potato and Beetroot Gratin.

Potato and Beetroot Gratin 

Potato and Beetroot layered gratin

This will serve 4. 


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 RawPotato and  Cooked Beetroot

Sliced up potatoes and Beetroot


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

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

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

Half eaten

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