Beetroot and Potato Bake 2019-10-23T14:29:13+00:00

Project Description

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BEST WITH COOKED BEETS

BEETROOT AND POTATO BAKE

PREP TIME: 20 MINS // COOK: 1 HR
SERVES 6 as a side dish

Beetroot-and-Potato-Bake

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.