Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.4 Kcal (445 kJ) | ||
| Calories from fat | 11.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 2% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 0% | |
| Sodium | 85.89mg | 4% | |
| Potassium | 463.25mg | 10% | |
| Total Carbs | 21.77g | 7% | |
| Sugars | 6.82g | 27% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 36mg | 200% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.88 Kcal (221 kJ) | ||
| Calories from fat | 5.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 2% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 42.68mg | 4% | |
| Potassium | 230.21mg | 10% | |
| Total Carbs | 10.82g | 7% | |
| Sugars | 3.39g | 27% | |
| Dietary Fiber | 1.85g | 15% | |
| Protein | 1.4g | 6% | |
| Vitamin C | 2.3mg | 8% | |
| Vitamin A | 0.5mg | 31% | |
| Iron | 17.9mg | 200% | |
| Calcium | 24.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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