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Potato and Beet Gratin

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Prep time Cook time Difficulty Views Rated (0) Recipe #
20m 1h 2-Pretty easy 19
Not tried yet
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1922
Forked by smitheroons on 3 May 2011 (0 descendants)

Description (Some HTML is OK)

Exactly what it sounds like


Ingredients

Makes 9 servings

  • 4 small-medium beets
  • equal amount of potatoes
  • 4 oz Gruyere
  • 4 oz Cheddar
  • c Parmesean
  • ¾ c Cream
  • Thyme
  • ½ tsp Nutmeg
  • Olive oil

Preparation (Some HTML is OK)

1. Slicing: Slice the beets and potatoes very thinly. I used the slicer on my (super awesome) food processor so the slices ended up being about 1/4" thick.

2. Oven: Preheat it to 375 F.

3. Shredding: Shred the cheese(s).

4. Layer: Drizzle olive oil in the bottom of a 9x9 casserole/baking dish (anything ceramic or glass is fine). Place a layer of beets and potatoes in the bottom. Then a layer of cheese. Sprinkle in some thyme (fresh if you have it). Then a layer of beets and potatoes. Then a layer of cheese. More thyme. Repeat until you're out of stuff or out of room. Cover the top in an extra-cheesy layer. Pour the cream over it. Then sprinkle with ground nutmeg.

5. Bake: Cover in aluminum foil and bake for 30 minutes. Remove aluminum foil and bake another 15-30 minutes. It should be bubbly and delicious smelling and the beets and potatoes should be tender.

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