As a kid of the 80s, my introduction of the beet was less than glorious. Beets were a syrupy gelatinous red gooey mess that came from a tin can. Takes me right back to the salad bar in the lunch line at school. One of my friends always requested extra beets. Slopped on the plate, the red juice would make everything it touched a red sticky alien of it’s former self. Don’t even start me on the poor cottage cheese it touched. Nails on chalkboard!
Older and wiser, I have embraced the golden beet and left the nightmare of the red beet far behind. I plant a bed of golden beets every year. The golden beet promises never to make my cottage cheese red. This recipe has notes of a mild sweetness from the beet but with a rich earthy undertone.
Golden Beet and Potato Gratin
- 2 cups Golden Beets Thinly Sliced
- 1 cup Red Potato Thinly Sliced
- 2 cloves Garlic Chopped
- 1 cup 2% Milk
- 3/4 cup Parmesan Cheese
- 4 sprigs Thyme
- 1 flower Chive Use if in season
- Salt and Pepper to Taste
- Preheat oven to 350.Thinly slice the golden beets and red potato. Layer a 8 or 9" pie plate. Sprinkle with garlic. Use 1 cup milk or enough to just cover beets and potato. Sprinkle with Parmesan Cheese and Salt and Pepper.Place in oven 60-70 minutes until golden brown. Sprinkle with Thyme and a Chive flower before serving
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