Potato Beetroot And Sweet Potato Gratin Recipes

POTATO AND BEETROOT GRATIN

Potato and Beetroot Gratin image

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

Ingredients

500 ml double cream
3 garlic cloves, sliced
2 teaspoons dried thyme
750 g white potatoes (about 2 large)
350 g beetroots, peeled (about 3 medium)

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

POTATO AND BEETROOT GRATIN

Potato and Beetroot Gratin image

Make and share this Potato and Beetroot Gratin recipe from Food.com.

Provided by Pink Penguin

Categories Low Protein

Time 1h10m

Yield 1 Bake, 6 serving(s)

Number Of Ingredients 5

Ingredients

500 ml double cream
3 garlic cloves, sliced
1 teaspoon fresh thyme leave
750 g potatoes
350 g beetroots

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.

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