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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