Diana Henry’s Beetroot and Potato Gratin

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Servings Prep Time Cook Time
6people 20minutes 60minutes
Servings Prep Time
6people 20minutes
Cook Time
Servings: people
Servings: people
  1. Pre-heat the oven to 180°C.
  2. Peel the potatoes and slice very finely - a mandolin is the best way to do this. Cut the beetroot into fine slices as well - they don't have to be as thin. You can cut them with a knife.
  3. In a large saucepan, mix together the creams and the milk and bring the liquid to just under the boil. Add the sliced potatoes and cook gently for 5 minutes.
  4. Season really well and spoon half the potatoes into a buttered gratin dish. Put a layer of beetroot on top - seasoning as you go, then top with the rest of the potatoes and their cream. Put in the oven for 1 hour, or until the vegetables are completely tender. You may need to cover the top with foil after 45 minutes to stop the top becoming too dark in color.
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