Potato, Beetroot and Sweet Potato Gratin Recipe #379297
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.
by taxingwoman
1¾ hours | 20 min prep
SERVES 8
- 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
- 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.
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5 stars