Potato and Beetroot Gratin |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A nice change to the tradtional gratin. Wear rubber gloves to advoid statins Ingredients:
500 ml double cream |
3 garlic cloves, sliced |
1 teaspoon fresh thyme leave |
750 g potatoes |
350 g beetroots |
Directions:
1. Preheat the oven to 190c/fan170c/gas 5.
2. 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.
3. Pass through a sieve and set aside, discarding the garlic and thyme.
4. 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.
5. Bake for 50-55 mins or until bubbling, golden and tender - a knife should go through without resistance.
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