Treat yourself and the family with this delicious Diana Henry’s Beetroot and Potato Gratin recipe, plus discover many other easy recipes at 24/7 Mom.
Diana Henry’s Beetroot and Potato Gratin
- 35.3 oz potaotes (preferably waxed ones)
- 17.6 oz cooked beetroot
- 14.4 fl oz double cream
- 4.7 oz sour cream
- 2.9 fl oz full fat milk
- salt and pepper
- 3 tsp creamed horseradish ((optional))
- Pre-heat the oven to 180°C.
- Peel the potatoes and slice very finely – a mandolin 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 half 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 color.
