Potato Gratin “Dauphinua” with Beets
by Editorial Staff
Such a familiar and simple vegetable dish like potato gratin with cream, thanks to the beets, sparkled with new colors in every sense of the word. Juicy, beautiful, and tasty potato gratin “Dauphinua” with beets can be either a side dish or an independent festive dish.
Cook: 20 minutes
Servings: 6
Ingredients
- Potatoes – 800 g
- Beets – 500 g
- Fat cream (from 15%) – 400 ml
- Garlic – 1 clove
- Butter – 40 g
- Salt – 1 teaspoon
- Ground black pepper – 1/3 teaspoon
- Fresh thyme – 1 sprig + for serving
- Hard cheese (optional) – 50 g
Directions
- Place the beets in cold water, boil and cook over low heat for 1-1.5 hours, until tender. Remove the finished beets from the broth and cool. Peel and wash the potatoes.
- Slice the potatoes into thin slices with a sharp knife. The thickness of each slice should be 1-2 mm, so the potatoes will bake faster. Cut the boiled beets into slices of the same thickness.
- Turn on the oven to heat up to 180 degrees. Rub the bottom and sides of a baking dish with a clove of garlic cut in half. Then grease the walls and sides with 10 g of butter. Place the sliced potatoes in one layer in the prepared baking dish.
- Place a layer of beets on top. Season with salt and pepper to taste. Then repeat the layer of potatoes and beets again.
- The last should be a layer of potatoes. If the shape is smaller, the layers of vegetables may not be five, but more. Season the top layer of potatoes with salt and pepper and add thyme leaves.
Bring the cream to a boil, but do not boil. Pour hot cream over the beetroot potatoes. Spread small pieces of butter over the entire surface of the top layer of potatoes.
- Bake the creamy potatoes with beets in an oven preheated to 180 degrees for about 60 minutes, until the potatoes are tender. If desired, sprinkle the Dauphinua potato gratin with grated hard cheese 10 minutes before cooking.
- Cool the potato gratin and beetroot lightly, cut into portioned squares and arrange on plates. Garnish with a little fresh thyme on top. Tasty, beautiful and very simple – this dish has no drawbacks!
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