Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and thinly sliced
- 3 medium-sized potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Mandoline slicer or sharp knife
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the heavy cream, minced garlic, and fresh thyme leaves over medium heat until it comes to a simmer.
3. Layer the sliced beetroots and potatoes in the baking dish, alternating between the two.
4. Pour the cream mixture over the sliced beetroots and potatoes.
5. Sprinkle the grated Gruyere cheese over the top of the dish.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the vegetables are tender.
8. Let the gratin cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 22g
Carbohydrates per serving: 21g
Protein per serving: 11g
Substitutions for ingredients:
- Gruyere cheese can be substituted with any other type of cheese that melts well, such as cheddar or mozzarella.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced onions or leeks to the layers for extra flavor.
- Substitute sweet potatoes for the regular potatoes for a sweeter twist.
- Add a layer of thinly sliced apples for a sweet and savory combination.
Tips and tricks:
- Use a mandoline slicer or a sharp knife to ensure that the beetroots and potatoes are sliced thinly and evenly.
- Make sure to cover the baking dish with aluminum foil to prevent the cheese from burning.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or thyme over the top of the gratin before serving.
Pairings:
Pair the gratin with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts or asparagus would be a great side dish to serve with the gratin.
Troubleshooting advice:
If the gratin is not browning on top, place it under the broiler for a few minutes until golden brown.
Food safety advice:
Make sure to wash the beetroots and potatoes thoroughly before slicing them.
Food history:
Gratin dishes originated in France and were traditionally made with potatoes and cheese.
Flavor profiles:
The beetroots add a sweet and earthy flavor to the dish, while the potatoes and cheese add a creamy and savory element.
Serving suggestions:
Serve the gratin as a side dish with roasted chicken or beef.
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