Project Description
WHAT YOU’LL NEED
- 1kg potatoes, preferably waxy ones
- 500g cooked beetroot
- 425ml double cream
- 140ml sour cream
- 85ml full fat milk
- salt and pepper
- 150g Cheddar cheese, grated
WHAT TO DO
- Pre-heat the oven to 180°C
- Peel the potatoes and slice very finely – a mandolin is the best way to do this. Cut the beetroot into fine slices as well – they don’t have to be as thin. You can cut them with a knife.
- In a large saucepan, mix together the creams and the milk and bring the liquid to just under the boil. Add the sliced potatoes and cook gently for 5 minutes.
- Season really well and spoon ½ the potatoes into a buttered gratin dish. Put a layer of beetroot on top – seasoning as you go, then top with the rest of the potatoes and their cream. Sprinkle the cheese on top and put the bake in the oven for 1 hour, or until the vegetables are completely tender. You may need to cover the top with foil after 45 minutes to stop the top becoming too dark in colour.