I present to Your attention an elegant potato gratin with beets for the new year's table! Due to the additional layer of beets, the dish is not as heavy for digestion as the usual French gratin. And having learned that in the composition of beets, the children looked with apprehension at the new dish, however, after trying a piece, asked for additives, which I was pleasantly surprised)
| 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 - a food processor with a nozzle for slicing.
- Potatoes to clear, cut slices on the first speed (it took less than 30 seconds, only and had time to enclose potatoes). Put from the bowl of the combine.
- Peel and chop the beets at the first speed.
- Molds for baking grease with oil, add pieces of garlic.
- Layers overlap lay potatoes, salt and pepper.
- Then the beets. Sprinkle a little grated cheese.
- And another layer of potatoes, salt and pepper. Heat the cream until hot and pour over the vegetables.
- Sprinkle with the remaining grated cheese, add pieces of butter.
- Bake gratin at 180 * C for about 45 minutes.
- Bon appetit.
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