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Beets and Potatoes Au Gratin

Beets and Potatoes Au Gratin
4 votes, 5.00 avg. rating (95% score)
by in Jan 2014
Beets and Potatoes Au Gratin Photo/Art by Aimee Seavey

Yield: 8 servings

This recipe won first place in The 2013 Old Farmer’s Almanac Beet Recipe Contest. Congratulations to Brandi Morang from Seattle, Washington!

Ingredients:

    • 2 cups half-and-half
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 1 pinch nutmeg
    • 3 medium potatoes
    • 3 medium red beets
    • 1-1/2 cups grated mozzarella cheese
    • 1 cup grated Parmesan cheese
    • 1 egg

Instructions:

In a small saucepan, bring the half-and-half to a simmer. Add the garlic, salt, pepper, thyme, oregano, and nutmeg, then set the pan aside to cool.

Generously butter a 1-1/2-quart round casserole and preheat the oven to 375°F.

Wash and peel the potatoes and beets. Slice them into 1/8-inch-thick rounds. Arrange the potatoes in one layer, in the bottom of the casserole. Combine the cheeses and sprinkle 1/3 cup over the potatoes. Add a layer of beets, overlapping as needed, and sprinkle with another 1⁄3 cup of cheese. Alternate the layers of potatoes and beets, with 1/3 cup of cheese between each, until they reach the rim of the casserole.

Press the layers down to compact them and top with the remaining cheese. When the half-and-half mixture has reached room temperature, add the egg, whisking vigorously, and pour the mixture over the potatoes and beets. Cover the casserole loosely with foil and set it on a large baking sheet.

Bake for 1 hour, or until the vegetables feel tender when pierced. Remove the foil and turn the oven to broil. Broil for 3 to 5 minutes, or until the cheese is lightly browned. Remove from the oven and let stand for 15 to 20 minutes. Cut into wedges and serve.

Updated Tuesday, September 24th, 2013

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