Creamy Beet Potato Gratin

The combination of beets and potatoes have been a favorite ever since I had a creamy potato salad with beets in the Cayman Islands. I recreated this salad in a post last year.

This gratin shows off beets and potatoes both, baked in cream with cheese and a little rosemary. I think this would be a great side dish any time of year! And look how pink it turned out!

From the look of the print on this copied, cut and pasted recipe, I most likely got it from a library cookbook. When I couldn’t afford cookbooks I would check them out from the library and copy recipes I liked. I never thought to record the sources, sadly.

I’m so glad I finally made this gratin. It’s fabulous, and pretty!

Creamy Beet and Potato Gratin

3 pounds beets, unpeeled (I used 6)
1 1/2 pounds boiling potatoes, unpeeled (I used 3)
4 tablespoons butter
1/2 cup freshly grated Parmesan
1/2 cup grated Gruyère
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary
1 cup heavy cream
3/4 cup milk
1/3 cup fine dried bread crumbs, preferably homemade

Preheat an oven to 350 degrees F.

Place the beets on a steamer rack over boiling water, cover, and steam until tender when pierced with a knife, 30-40 minutes. Remove from the rack and set aside. Steam the potatoes separately in the same way; they should also be tender in 20-30 minutes.

When the beets and potatoes are cool enough to handle, peel them and cut them into 1/4” thick slices, still keeping them separated. A friend taught me how to remove beet peels using a paper towel years ago, and it works so well.

Select a gratin dish just large enough to hold three layers of the sliced vegetables. Grease it with 1 tablespoon of the butter. Arrange half of the beets on the bottom of the dish. Sprinkle with 1/3 each of the Parmesan and Gruyere, salt, pepper, and rosemary. Dot with 1 tablespoon of the butter.

Arrange all of the potatoes in a layer atop the beets. Sprinkle with half to the remaining cheeses, salt, pepper, and rosemary. Dot with 1 tablespoon of the butter.

Layer the remaining beet slices on top and sprinkle with the remaining cheese, salt, pepper, and rosemary.

In a vessel with a spout, combine the cream and milk and pour the mixture evenly over the top. Strew the bread crumbs over the surface and dot with the remaining 1 tablespoon butter.

Place in the oven and bake until the sauce is bubbling and the topping is golden brown, 30-40 minutes.

Remove from the oven and serve hot or warm, scooping out portions with a spoon.

Pair this fabulous gratin with a roasted chicken, or shrimp skewers. Obviously, I roasted chicken.

What a fabulous combination. I think any grilled meat would be good, as well as white fish and shrimp.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. BERNADETTE July 2, 2021 at 6:34 AM - Reply

    This sound super delicious. Beets are a favorite vegetable in our house.

    • chef mimi July 2, 2021 at 7:13 AM - Reply

      They’re so so good, especially with potatoes!

  2. angiesrecipes July 2, 2021 at 7:05 AM - Reply

    That looks super duper delicious! I have never tried combining potato and beet together..and I love the idea. That salad looks great too, Mimi.

    • chef mimi July 2, 2021 at 7:14 AM - Reply

      The salad is so good, and this gratin is superb. Just a great couple of variations on the beet and potato combination!

  3. Dorothy's New Vintage Kitchen July 2, 2021 at 7:35 AM - Reply

    While I’m not a fan of dark red beets, my husband adores them and would absolutely love this dish! It’s really pretty!

    • chef mimi July 2, 2021 at 9:16 AM - Reply

      Thanks, anyone who loves beets would definitely love this gratin!

  4. Ronit Penso Tasty Eats July 2, 2021 at 9:59 AM - Reply

    This looks so pretty and tasty, and must be so aromatic with the cheeses and rosemary. Hope to try it soon! :)

    • chef mimi July 4, 2021 at 7:41 AM - Reply

      The rosemary didn’t add much, and in fact I had thought about using it differently in the future. I’ll definitely be making this again. So good, and so pretty!

  5. For the Love of Cooking July 2, 2021 at 11:45 AM - Reply

    What a great idea!!! I’ve never thought to use beets in a gratin.

    • chef mimi July 2, 2021 at 12:51 PM - Reply

      That’s why I was so excited to see this recipe! And it’s wonderful!

  6. Alex July 2, 2021 at 2:42 PM - Reply

    The gratin is a real show stopper – beautiful, and I just know the beets will share their earthyness with the potatoes. Add the cheese and cream, you’ve got a winner :-)

    • chef mimi July 2, 2021 at 4:21 PM - Reply

      Exactly. It’s all a really wonderful combination!

  7. David Scott Allen July 2, 2021 at 2:52 PM - Reply

    This sounds heavenly and OMG is it gorgeous! We are having a Think Pink dinner in October for breast cancer awareness – this will definitely be our side! I am so glad you copied this recipe – wherever you got it!

    • chef mimi July 2, 2021 at 4:21 PM - Reply

      Oh goodness! What a wonderful charitable idea. You’ll love this!

  8. Gary July 2, 2021 at 6:45 PM - Reply

    Yum, that looks great

    • chef mimi July 3, 2021 at 7:04 AM - Reply

      Thanks, Gary!

  9. Debra July 2, 2021 at 9:18 PM - Reply

    This recipe sounds so good! I love beets, and this is so unique! I look forward to giving it a try. You mention it as an accompaniment to meat or another main dish, but I’d have this as a main with perhaps some salad. It looks rich and for me would stand alone. :-)

    • chef mimi July 3, 2021 at 7:04 AM - Reply

      It definitely would be a fabulous lunch on it’s own, with a tangy green salad.

  10. Tandy | Lavender and Lime July 3, 2021 at 12:43 AM - Reply

    Dave would not easy this because of the colour! It’s what he doesn’t like about beetroot.

    • chef mimi July 3, 2021 at 7:04 AM - Reply

      So, he doesn’t like pink food?!!! Oh what we put up with!!!

  11. sherry July 3, 2021 at 1:54 AM - Reply

    this sounds wonderful mimi. i love beetroot and potato together; in fact every christmas i make a dutch salad with these things. this looks colourful and has fab flavours. Yum.

    • chef mimi July 3, 2021 at 7:03 AM - Reply

      Yes, salads with beets and potatoes are wonderful. I’ll have to check out what a Dutch salad is…

  12. sippitysup July 3, 2021 at 7:22 PM - Reply

    You old-fashioned “cut and paste” literally illustrates where today’s term came from. Good job. This recipe is well worth preserving! GREG

    • chef mimi July 3, 2021 at 7:23 PM - Reply

      Ha!!! I guess so! With scissors and rubber cement! Thanks.

  13. July 4, 2021 at 3:58 AM - Reply

    Mimi we’ve been really lucky with the weather here in Scotland recently and I’ve been doing a lot of BBQing. This would go so well with some BBQ chicken wings. Lovely colours there!

    • chef mimi July 4, 2021 at 7:31 AM - Reply

      The colors are great, the flavors even better! Glad you’re having good weather!

  14. Karen (Back Road Journal) July 4, 2021 at 10:21 AM - Reply

    Mimi I’m with you on this one and am sharing it on my Pinterest board. I too have enjoyed potato salad with beets, in the Dominican Republic it is found on many restaurant menus called Russian salad. I can’t wait for the occasion to serve this dish to friends.

    • chef mimi July 4, 2021 at 11:28 AM - Reply

      I’ve had Russian salad that an Eastern European friend made once, and it has peas and carrots and much more in it, and surprisingly really good! I’m sure there are many versions, because there’s also a salade Russe in France that is similar. But just beets and potatoes are so wonderful together, as you said. And they’re so pretty!

  15. kathryninthekitchen July 4, 2021 at 5:46 PM - Reply

    I love beetroot – so colourful, sweet and delicious. I’ve had a break from reviewing blogs, and writing, for a while but I have always kept following and reading yours. Now that I have finished full time work, I may start to dabble again.

  16. Ben Maclain|Havocinthekitchen July 4, 2021 at 7:59 PM - Reply

    I love potatos, beets (and their combination in various salads), and potato gratin. But I never would have thought of making a beetroot potato gratin. How delicious and unique! It also looks fantastic and I’d say even festive making it perfect for holiday celebrations. Thank you for the idea!

    • chef mimi July 4, 2021 at 8:01 PM - Reply

      You are so welcome! I’ve wanted to make this old recipe for so long, and I’m happy I finally did!

  17. Anonymous July 5, 2021 at 4:30 AM - Reply

    I have a very old recipe for zucchini & potato gratin with rosemary, and at one point I substituted the zucchini for beets – loved it, so your recipe here is totally up my alley!

    • chef mimi July 5, 2021 at 7:50 AM - Reply

      Isn’t it one of the best combinations?! I love zucchini, but I’d opt for the beets and potatoes mixture any time.

  18. Ann Coleman July 5, 2021 at 10:14 AM - Reply

    I’ve never been a huge fan of beets, but your photos make them look so delicious that I just might change my mind!

    • chef mimi July 5, 2021 at 10:52 AM - Reply

      Ha! I remember that for most of my life I thought they tasted like dirt. I guess you have to embrace that!!!

  19. Cynthia | What A Girl Eats July 5, 2021 at 1:50 PM - Reply

    This is a gorgeous and elegant dish Mimi!

    • chef mimi July 5, 2021 at 5:14 PM - Reply

      Thank you! Nice to see you over here!

  20. Laura July 5, 2021 at 5:01 PM - Reply

    What a gorgeous recipe, Mimi! And that cheese and the topping and the crream. oh my it sounds as good as it looks!

    • chef mimi July 5, 2021 at 5:14 PM - Reply

      It’s definitely as good as it looks. I will be making it again!

  21. Hannah Kaminsky July 6, 2021 at 8:27 AM - Reply

    You had me at “beet”! Wow, I absolutely love the look of this layered delight. Beets are definitely one of my favorite vegetables and this sounds like pure comfort food to me.

    • chef mimi July 6, 2021 at 11:20 AM - Reply

      Well you obviously know how to make a vegan version, so enjoy!

  22. Jeff the Chef July 6, 2021 at 8:46 AM - Reply

    What a gorgeous color. I can’t get enough beets, so this is for me!

    • chef mimi July 6, 2021 at 11:20 AM - Reply

      I agree! They used to taste like dirt to me. So glad I now love them.

  23. July 6, 2021 at 9:00 AM - Reply

    Great idea Mimi- looks like a ‘beet Napoléon’ with all those layers!

    • chef mimi July 16, 2021 at 3:52 PM - Reply

      Ha! I thought about slicing them thinner, but then figured the beets would bleed everywhere. I like seeing the thicker slices.

  24. kitchenriffs July 7, 2021 at 10:03 AM - Reply

    Wow, what a pretty dish! I love the combo of beets and potatoes, but never thought of combining them in a gratin. Brilliant recipe! Thanks so much.

    • chef mimi July 16, 2021 at 3:51 PM - Reply

      You should check out the potato beet salad as well. They’re so good together!

  25. cookingontheweekends July 8, 2021 at 3:41 PM - Reply

    I haven’t ever thought about beets in a gratin and I love it. That’s one thing I love so much about reading new recipes — so many ideas that are new to me show up. This is so pretty, too! :-) ~Valentina

    • chef mimi July 8, 2021 at 3:41 PM - Reply

      Which is exactly why I love following blogs!

  26. Healthy World Cuisine July 10, 2021 at 8:06 AM - Reply

    So beautiful! Very original recipe and think how awesome this would be a dish to pass as you can make it in advance. Thanks so much for sharing.

    • chef mimi July 10, 2021 at 10:33 AM - Reply

      Yes, you can definitely make it the day before. Gratings are so handy, especially for guests!

  27. StefanGourmet July 15, 2021 at 12:04 PM - Reply

    This looks great and the cheese makes it taste great as well :-)

    • chef mimi July 16, 2021 at 9:04 AM - Reply

      Thank you Stefan.

  28. cathy July 20, 2021 at 10:57 PM - Reply

    That is a showstopper!

    • chef mimi July 22, 2021 at 11:53 AM - Reply

      And it’s so goooooood!

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