Creamy beetroot gratin dauphinois
Photo: Sandrine Aim
This warm, pleasingly pink delicious beetrot dish is perfect to serve on a cold night accompanied with plain grilled or roasted fish. It is also extremely simple to make.
Preparation: 30 minutes
Cooking: 90 minutes or 55 minutes if you are short on time.
1kg fresh beetroot
500ml double cream
2 tbsp Dijon mustard
2 cloves garlic, peeled and crushed
Salt and pepper
Peel the beetroots and slice them thinly with a food processor.
Pre-heat the oven to 140°C.
In a large bowl combine the beetroot, milk, mustard, garlic and cream.
Season this well with salt and pepper.
Grease a large oven proof dish with the butter.
Put the beetroot mixture in the dish and bake it for at least an hour and a half — until the beetroot feels very soft when you prick it with a fork.
If you are pressed for time, simmer the beetroot for 10 minutes in boiling water and drain them well before mixing with the other ingredients. You will then be able to cook them in the oven for less time — but for not less than 45 minutes.