I present to your attention an elegant potato gratin with beetroot for the New Year's table! Thanks to an additional layer of beetroot, the dish is not as difficult to digest as an ordinary French gratin. And when they found out that beetroot was in the composition, the children looked at the new dish with apprehension, however, after trying a piece, they asked for additives, which I was pleasantly surprised at)
| Cook Time | 60 minutes |
| Servings |
|
Ingredients
- 3 pieces Potatoes
- 1 piece Beet
- 1 clove Garlic
- 200 ml Cream (10%)
- 50 gram Hard cheese
- 10 gram Butter
- 1 teaspoon Vegetable oil
- A mixture of spices to taste
- Salt to taste
Ingredients
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Instructions
- My assistant in the preparation of this dish is a food processor with a slicing nozzle.
- Peel the potatoes, cut them into slices at first speed (it took less than 30 seconds, I only managed to put the potatoes in). Put it out of the bowl of the combine.
- Peel and chop the beets at first speed.
- Grease the baking molds with oil, add garlic pieces.
- Lay the potatoes in overlapping layers, season with salt and pepper.
- Then beets. Sprinkle with a small amount of grated cheese.
- And another layer of potatoes, season with salt and pepper. Preheat the cream to a hot state and pour them over the vegetables.
- Sprinkle with the remaining grated cheese, add pieces of butter.
- Bake the gratin at 180 *C for about 45 minutes.
- Bon appetit.
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