Beetroot and potato gratin

Beetroot and potato gratin

Beetroot and potato gratin

This was an idea from a Jamie Oliver recipe, however it was changed and made up along the way to suit my pantry produce. It was delicious! Oh, and Jamie’s didn’t include beetroot, but I think the beetroot just made things more interesting, and lifted the flavour.

The ingredients were:

About 4 5Acre farm beetroots

About 4 large potatoes

2 brown onions

1 tsp of vegetable stock powder

rosemary

single cream

parmesan cheese

I wanted to have it in a hurry, so I parboiled the sliced potato and sliced beetroot for about 5 minutes. Then drain well. Meanwhile, I sauteed    the sliced brown onion with some oil, threw in some fresh rosemary, the tsp of stock powder, salt and pepper taste. I put the drained potatoes and beets into the frypan and tossed with the onion. Then transferred to a baking dish, drizzled over the cream and topped with grated parmesan. Baked it in the oven until cooked and browned on the top.

Beetroot and potato gratin on the plate

Beetroot and potato gratin on the plate

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s