Potato, Beetroot and Sweet Potato Gratin

Ingredients

• 3-4 large potatoes, peeled and thinly sliced (sebago or desiree or King Edward)
• 3-4 medium beetroots, peeled and thinly sliced
• 1 large yellow sweet potato, peeled and thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon picked thyme leaves
• sea salt and pepper
• 300 ml fresh cream
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup gruyere cheese, finely grated

Directions

1. 1

   Pre-heat oven to 200°C.

2. 2

   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.

3. 3

   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.

4. 4

   Cover gratin with a layer of baking paper and wrap with foil.

5. 5

   Bake in preheated oven 60-70 minutes or until a skewer passes through the vegetables without resistance.

6. 6

   Remove foil and paper and bake further 20-30 minutes or until top is golden.

7. 7

   Tip: You can speed up the baking by pre-cooking the unpeeled veggies for a couple of minutes in the microwave.