Beets and Potatoes Au Gratin
In this recipe two favorites (potatoes and beets) combine deliciously together with layers of cheese and a generous amount of spice. The outcome is a beautifully layered dish that’s both crispy and cheesy.
This recipe by Brandi Morang from Seattle, Washington, won first place in The 2013 Old Farmer’s Almanac Beet Recipe Contest. In the recipe two winter favorites (potatoes and beets) combine deliciously together with layers of cheese and a generous amount of spice. The outcome is a beautifully layered dish that’s both crispy and cheesy.
Yield:
8 servingsIngredients
2 cups half-and-half
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2Â teaspoon dried thyme
1/2Â teaspoon dried oregano
1 pinch nutmeg
3 medium potatoes
3 medium red beets
1-1/2 cups grated mozzarella cheese
1 cup grated Parmesan cheese
1 egg
Instructions
In a small saucepan, bring the half-and-half to a simmer. Add the garlic, salt, pepper, thyme, oregano, and nutmeg, then set the pan aside to cool.
Generously butter a 1-1/2-quart round casserole and preheat the oven to 375°F.
Wash and peel the potatoes and beets. Slice them into 1/8-inch-thick rounds. Arrange the potatoes in one layer, in the bottom of the casserole. Combine the cheeses and sprinkle 1/3 cup over the potatoes. Add a layer of beets, overlapping as needed, and sprinkle with another 1⁄3 cup of cheese. Alternate the layers of potatoes and beets, with 1/3 cup of cheese between each, until they reach the rim of the casserole.
Press the layers down to compact them and top with the remaining cheese. When the half-and-half mixture has reached room temperature, add the egg, whisking vigorously, and pour the mixture over the potatoes and beets. Cover the casserole loosely with foil and set it on a large baking sheet.
Bake for 1 hour, or until the vegetables feel tender when pierced. Remove the foil and turn the oven to broil. Broil for 3 to 5 minutes, or until the cheese is lightly browned. Remove from the oven and let stand for 15 to 20 minutes. Cut into wedges and serve.
