Creamy Beet Potato Gratin

55 Comments

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.

55 thoughts on “Creamy Beet Potato Gratin

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

    • 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!

  1. 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 :-)

  2. 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!

  3. 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. :-)

  4. 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.

  5. 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.

    • 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!

  6. 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.

  7. 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!

  8. 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!

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

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

  9. 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.

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

  10. 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.

  11. 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

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