Beetroot Potato Gratin

Name: Beetroot Potato Gratin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 3
Ingredients: 3-4 Stem(s) Thyme; 1 Garlic clove; 800 g Potatoes; 4 (approx. 500 g) Red prayers; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 100 g Gruyère cheese (piece); 3 TABLESPOONS Pumpkin seeds; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 3

3-4 Stem(s) Thyme
1 Garlic clove
800 g Potatoes
4 (approx. 500 g) Red prayers
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
100 g Gruyère cheese (piece)
3 TABLESPOONS Pumpkin seeds
7-10 Tbsp Aluminium foil

Directions

1
Wash the thyme, shake dry and pluck the leaves. Peel and chop the garlic. Peel and wash the potatoes and slice or slice them thinly. Peel, wash and slice beetroot.
2
Potatoes, beetroot, garlic, thyme, oil, good 1⁄2 Mix TL salt, pepper and 1 pinch of sugar. Spread into a greased casserole dish.
3
Grate the cheese and sprinkle over it. Close the mould with aluminium foil. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 50 minutes. Remove foil and sprinkle pumpkin seeds over the gratin.
4
Bake open for another 20 minutes until golden brown.