Beetroot and potato gratin

Name: Beetroot and potato gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/2 bunch Thyme; 1 Garlic clove; 700 g Potatoes; 2-3 (approx. 300 g, without green) beetroot; 100 ml Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Gruyère cheese; 3 TABLESPOONS Pumpkin seeds; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1/2 bunch Thyme
1 Garlic clove
700 g Potatoes
2-3 (approx. 300 g, without green) beetroot
100 ml Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Gruyère cheese
3 TABLESPOONS Pumpkin seeds
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the thyme, shake dry. Pluck the leaves from the stalks and chop them, except for a little to garnish. Peel garlic and chop finely. Peel and wash potatoes and beetroot and slice or cut them into very thin slices (beetroot is best done with gloves!). Mix with garlic, chopped thyme, oil, 1 tsp salt, 1/2 tsp pepper and 1 pinch of sugar in a bowl
2
Grate cheese. Spread the potato mixture in a greased casserole dish. Sprinkle with cheese. Place on the oven rack, cover with aluminium foil and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove the foil and bake for another 20-25 minutes until brown
3
Meanwhile, roast pumpkin seeds in a pan without fat for 3-4 minutes, remove. Take out gratin, sprinkle with pumpkin seeds and garnish with thyme
4
Suitable as a side dish for e.g. fillet steaks or braised meat