Beetroot and Potato Gratin

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

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)



  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 courtesy of

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Rachel - Silversurfers Assistant Editor

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