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.