Beetroot and potato gratin recipe

Beetroot and potato gratin recipe makes an ideal side dish.

This beetroot and potato gratin recipe is absolutely delicious with roast beef or salmon. You can add about three teaspoons of creamed horseradish if you want (just spread it out between the layers). It’s also great with the addition of flaked, smoked mackerel as a main course for four people.

Ingredients (serves 6 as a side dish)

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)

Method

Preheat the oven to 180oC. Peel the potatoes and slice very finely. 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 five minutes.

Season really well and spoon half of 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 the cream. Put in the oven for one 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 Diana Henry for lovebeetroot.co.uk