Beetroot and Potato Gratin
||20 mins, cooking 1 hour
1lb cooked beetroot
1 sm pot double cream
1 sm pot natural yoghurt
@ 1/2 pint full fat milk
2 medium onions
salt and pepper to season
Cheddar cheese to grate over top
Preheat the oven to 180c.
Gently warm the cream, milk and natural yoghurt in a pan, mix well, want to bring up the heat to save time in the oven, but not to come to the boil.
Very thinly slice potatoes, ready cooked beetroot and onions.
In an over-proof dish, start with a layer of potato, then onion scattered, then beetroot.
Season a little between the layers, and finish with a layer of potato.
Pour over the warmed milk mix. Whether it covers the top layer of potato is up to you, I quite like the top layer to be more baked.
Grate the cheese across the top. We have also added slices of Mozzarella when we had some to use up.
Cover with tinfoil and bake for 45 minutes. Then remove the tinfoil and bake for a further 15 minutes. Make sure the potatoes are cooked through .. and ready to serve.
You do need twice the Potato to Beetroot ratio.