Diana Henrys Beetroot and Potato
recipe for Diana Henrys Beetroot and Potato Gratin
has been reproduced courtesy of www.lovebeetroot.co.uk
Beetroot is enjoying something of a revival as people
discover theres more to this great British vegetable
than they thought. You can now buy beetroot in so many
different ways raw, cooked, marinated, lightly
pickled - theres so much more to beetroot than
the jar of pickled beetroot many of us will remember
from our childhood.
To find out more about beetroot, its history, health
benefits and lots of exciting ways to cook with it <click
here> or visit www.lovebeetroot.co.uk
Diana says: This is absolutely delicious with
roast beef or salmon. You can add about 3 tsp of creamed
horseradish if you want (just spread it out between
the layers). Its also good with the addition of
flaked smoked mackerel, in which case it makes a good
main course for 4.
for Beetroot and Potato Gratin
1kg potatoes, preferably waxy ones
500g cooked beetroot
425ml double cream
140ml sour cream
85ml full fat milk
salt and pepper
3tsp creamed horseradish (optional)
to make Beetroot and Potato Gratin
the oven to 180°C
the potatoes and slice very finely - a mandoline is
the best way to do this.
the beetroot into fine slices as well they
dont have to be as thin. You can cut them with
a large saucepan, mix together the creams and the
milk and bring the liquid to just under the boil.
the sliced potatoes and cook gently for 5 minutes.
really well and spoon half the potatoes into a buttered
a layer of beetroot on top seasoning as you
go, then top with the rest of the potatoes and their
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 colour.
with permission of www.lovebeetroot.co.uk