Wash and dry the beetroot and wrap in aluminum foil with the shiny side inside. Put in the cold oven and cook at 180 ° for about 75 minutes. Let the vegetables cool down a bit, then peel and slice them. Peel the potatoes and slice them raw into roughly the same size as you would with the beetroot. Bring the cream to the boil, remove from the heat, press in the clove of garlic and stir in the egg yolk. Season with pepper, salt and nutmeg. Grease a baking dish with butter and alternately layer the potatoes and beetroot in rows. Pour the cream over it, sprinkle a few more flakes of butter on it, and bake in the preheated oven at 200 ° top and bottom heat for about 30 minutes.
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