Beet and potato gratin

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Beet and potato gratin

Beet and potato gratin




Beet and potato gratin
Beet and potato gratin


Ingredients
Number of persons
-
4
+

2 raw red beets

6 potatoes

2 eggs

1/2 l semi-skimmed milk

Grated Comté cheese (50 to 100 g according to taste)

Butter (30 g)

Salt

Pepper



Preparation
Total Time: 1h30
Preparation: 30 min
Cooking time: 1 h
Peel the potatoes and red beets and cut them into thin slices (using a mandolin is the most practical).
In a buttered gratin dish, put a layer of potatoes, then a layer of beetroot and so on to finish with a layer of potatoes. Season with salt and pepper.
Preheat the oven to 180°C (gas mark 6).
Heat the milk in a saucepan.
Meanwhile, in a bowl, beat the eggs into an omelette, season with salt and pepper and gradually add the boiling milk.
Pour this preparation over the potatoes and red beets.
Sprinkle with grated comté cheese and pieces of butter.
Cook in the oven in a bain-marie (the dish is fried and very well to put the water in the bain-marie).
It is important to check regularly while cooking in the bain-marie that there is always water in the pan.
Leave to cook for about 1 hour.


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