Articles FoodVegetarianBeetroot Dauphinoise Potato
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Beetroot Dauphinoise Potato

By Sally - Silversurfer's Editor Mar 3, 2014

Beetroot Dauphinoise Potato is an absolutely delicious dish served with roast beef or salmon.

You can add about 3 tsp of creamed horseradish if you want (just spread it out between the layers). It’s also good with the addition of flaked smoked mackerel, in which case it makes a good main course for 4.

Serves 6 as a side dish

Preparation time: 20 minutes

Cooking time: 1 hour

You’ll need:

1kg potatoes, preferably waxy ones

500g cooked beetroot

425ml double cream

140ml sour cream

85ml full fat milk

salt and pepper

3tsp creamed horseradish (optional)

What to do:

  1. Pre-heat the oven to 180oC
  2. Peel the potatoes and slice very finely – a mandoline 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.
  3. 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.
  4. 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. Put 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.

Recipe by: www.lovebeetroot.co.uk

 

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Sally - Silversurfer's Editor

Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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