Beetroot, Potato and Leek Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 2 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 2 tuber / s beetroot
- 1 leek
- 250 g cheese (e.. 180 Emmentaler and 70 Appenzeller)
- 100 ml milk
- 200 ml cream
- some vegetable broth
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the beetroot for 35-40 minutes.
- Meanwhile, peel the raw potatoes and cut them into slices that are not too thick. Clean the leek and cut into rings. Grate the cheese and set aside.
- When the beetroot is cooked, peel it and cut it into cubes.
- Tip: If you take the beetroot out of the boiling water, you can simply rub the peel with a paper towel. It is best to wear gloves, as beetroot stains the hands a lot.
- Mix the potatoes, beetroot and leek, season with salt, pepper and nutmeg and place in an ovenproof bowl (preferably with a lid).
- Preheat the oven to 220 ° C top / bottom heat.
- Mix the cream with the milk and vegetable stock and pour over the vegetables.
- Now spread the cheese on the top layer of the vegetables and put the lid on the ovenproof dish. If you don`t have a suitable lid, you can cover the gratin with aluminum foil. It is important that the cheese does not burn.
- Put everything in the hot oven for 60 minutes. After 60 minutes, remove the lid or aluminum foil from the gratin and bake for another 10-15 minutes, until the cheese is easily consumed.
- This gratin is a little more liquid than a regular potato gratin, as the beetroot also loses some liquid, of course, which does not affect the taste.
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