Diana Henry’s Beetroot and Potato Gratin

preparation 20 minutes
cook time 1 hour
Serves 6

Diana says: “This is absolutely delicious with roast beef or salmon. You can add about 3 tsp of creamed horseradish if you want (just spread it out between the layers). It’s also good with the addition of flaked smoked mackerel, in which case it makes a good main course for 4.”

Recipe created by Diana Henry, on behalf of Love Beetroot

Ingredients Method

1kg potatoes, preferably waxy ones
500g cooked beetroot
425ml double cream
140ml sour cream
85ml full fat milk
salt and pepper
3tsp creamed horseradish (optional)

Pre-heat the oven to 180°C/Fan 160°C/Gas 3.

Peel the potatoes and slice very finely – a mandoline is the best way to do this. Cut the beetroot into fine slices as well – they don’t have to be as thin. You can cut them with a knife.

In a large saucepan, mix together the creams and the milk and bring the liquid to just under the boil. Add the sliced potatoes and cook gently for 5 minutes.

Season really well and spoon ½ the potatoes into a buttered gratin dish. Put a layer of beetroot on top – seasoning as you go, then top with the rest of the potatoes and their cream. Put in the oven for 1 hour, or until the vegetables are completely tender. You may need to cover the top with foil after 45 minutes to stop the top becoming too dark in colour.

Sides

SERVE THIS WITH...

Diana Henry’s Roast Pork with Juniper, Rosemary & Cider

Time 1 hour 45 minutes

Time Serves 6

Brown Butter Carrots with Hazelnuts

Time 20 minutes

Time Serves 6

Ingredients

1kg potatoes, preferably waxy ones

500g cooked beetroot

425ml double cream

140ml sour cream

85ml full fat milk

salt and pepper

3tsp creamed horseradish (optional)

Method

Pre-heat the oven to 180°C/Fan 160°C/Gas 3.

Peel the potatoes and slice very finely – a mandoline is the best way to do this. Cut the beetroot into fine slices as well – they don’t have to be as thin. You can cut them with a knife.

In a large saucepan, mix together the creams and the milk and bring the liquid to just under the boil. Add the sliced potatoes and cook gently for 5 minutes.