Potato And Beetroot Gratin Food
POTATO, BEETROOT AND SWEET POTATO GRATIN
If you are looking for a sweet potato dish that looks beautiful and isn't loaded with brown sugar and marshmallows, this is it. From the Australian Women's Weekly. An excellent winter side dish with roast meat or as a vegetarian main course. I used lite evap instead of cream, and baked ricotta with chillies and rosemary. DH & I loved it-- the leftovers made a wonderful lunch to take to work. BTW, beetroot translates to red beets in the USA.
Provided by taxingwoman
Categories Yam/Sweet Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 200°C.
- Layer half the sliced potatoes over the bottom of a 2 litre capacity (8 cup) ceramic baking dish. Drizzle with a little of the olive oil, sprinkle with a little thyme and season lightly.
- Cover with the beetroot and season as before. Repeat with the sweet potato and finally remaining potato. Pour cream over the layered vegetables and sprinkle with combined cheeses.
- Cover gratin with a layer of baking paper and wrap with foil.
- Bake in preheated oven 60-70 minutes or until a skewer passes through the vegetables without resistance.
- Remove foil and paper and bake further 20-30 minutes or until top is golden.
- Tip: You can speed up the baking by pre-cooking the unpeeled veggies for a couple of minutes in the microwave.
Nutrition Facts : Calories 653.6, Fat 54.7, SaturatedFat 32.2, Cholesterol 187.6, Sodium 198.5, Carbohydrate 33.2, Fiber 4, Sugar 3.5, Protein 10.4
POTATO AND BEETROOT GRATIN
We often get beetroot in our vegetable box in the winter, but it's not so popular with my family. I've found that everyone likes this recipe though. Don't be alarmed at the pinkness of this dish. Served with winter greens or spinach, this makes a very pretty vegetarian supper! From Tom Aikens 'Cooking'
Provided by Ppaperdoll
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 190 degrees C, Gas mark 5. Put cream garlic and thyme in saucepan and bring to a slow simmer over medium heat. Let garlic and thyme infuse about 10 minutes, pass through a sieve into a jug and set aside. Discard garlic and thyme.
- Slice potatoes and beetroot as thin as possible (a mandolin is good for this, or the slicing blade on a food processor).
- Pour a thin layer of cream into a deep 2 litre dish. (I use a souffle dish). Layer half the potatoes on top of the cream. Pour over more cream and season with salt and pepper. Add all the beetroot in 1 layer. Add more cream, season, and top with the rest of the potatoes. Pour over remaining cream and season one last time.
- Bake in preheated oven 30-35 minutes or until golden and bubbling and top layer has just crisped up. (You may need to cover with foil halfway through cooking time to prevent top layer burning).
Nutrition Facts : Calories 427.3, Fat 31.7, SaturatedFat 19.6, Cholesterol 116.5, Sodium 371, Carbohydrate 33.3, Fiber 3.7, Sugar 5.2, Protein 5
POTATO AND BEETROOT GRATIN
Make and share this Potato and Beetroot Gratin recipe from Food.com.
Provided by Pink Penguin
Categories Low Protein
Time 1h10m
Yield 1 Bake, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 190c/fan170c/gas 5.
- Put the cream garlic and thyme over a medium heat. Bring to a simmer, then remove from the heat and allow to infuse for 10 minutes.
- Pass through a sieve and set aside, discarding the garlic and thyme.
- Slice the potatoes and beetroot to about 2mm thick use a mandolin if you have one.Pour a thin layer of cream into the bottom of a fairly deep 2 litre oven proof dish.Layer half the potatoes on top of the cream, pour over more cream and season to taste. Add all the beetroot in 1 layer.Add more cream, season, then top with the remaining potatoes. Pour over the remaining cream and season.
- Bake for 50-55 mins or until bubbling, golden and tender - a knife should go through without resistance.
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