In my previous post, I mentioned the cookathon I had to do because I accidentally defrosted a bunch of different meats and ended up having lots of good friends over for dinner to help us eat it all. We needed some sides to go with it all and I used the opportunity to dig out an old Waitrose magazine recipe I’ve held on for a while. I put this beetroot gratin in the oven a bit too late, and therefore it came out on the table a little too late. Even though we were getting a bit on the full side as this was served, everyone loved it so much it got completely eaten up anyway! This will be perfect with a roast of any kind, or as a vegetarian main served with crusty bread and salad.
More in Side dishes: Sauteed cauliflower with breadcrumbs, anchovies and garlic | Perfect roast potatoes | Brussels sprouts with bacon, leek and Nigela seeds
Beetroot, potato and horseradish Gratin
Serves 8 as a side | Prep 20 mins | Cook 1hr 20 mins
Little effort | Vegetarian | Gluten-Free
- 500g bunch beetroot;
- 500g floury potatoes (like King Edward or Maris Piper);
- 250ml double cream;
- 250ml whole milk;
- 2 garlic cloves, crushed;
- 6 thyme sprigs, leaves picked;
- 3 tbsp freshly grated horseradish (or from a jar of grated hot horseradish);
- 1 1/2 tsp salt
Preheat oven to 200C/180C fan/Gas Mark 6. Peel the beetroot and potatoes and slice them both separately, as thinly as possible (use a mandoline if you can).
Put the cream, milk, garlic and thyme in a saucepan and bring to a simmer. Remove from the heat and stir in the horseradish, salt and a few grinds of black pepper.
Put a thin layer of the cream mixture in the bottom of a gratin dish (about 1.5 litres in volume) and layer the potato, beetroot and cream on top until you run out of everything, finishing with an overlapping layer of beetroot. Press the vegetables down into the liquid with your fingers or the back of a spoon.
Cover tightly with foil and bake for 45 minutes, then remove the foil and push the top layer of beetroot under the liquid again using a spatula. Cook, uncovered for 30 minutes more or until the top is browning of the edges and the vegetables are tender. Cool for 10 minutes before serving.
Original recipe from Waitrose Magazine, unfortunately no longer available online.