This beetroot and potato gratin is a spin on a classic and is the perfect showstopper side-dish for your Easter Sunday meal.
It also works great as a main; try adding flaked smoked mackerel or salmon to the dish to create a warming and comforting main.
Serves: 6 as a side dish Prep time: 20 minutes Cook time: 1 hour
- 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)
- Pre-heat the oven to 180oC
- 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.
- 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. 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 courtesy of www.lovebeetroot.co.uk