Beetroot, Celeriac and Potato Gratin

We're celebrating the gorgeous red velvet beetroot in this recipe, combining it with horseradish and creamy flavours of potato and celeriac. Beetroot is stunning and delicious but also incredibly generous in the nutrient superpowers it provides. It's been shown to help to reduce blood pressure, keep our cells healthy and improve exercise performance.

Yields6 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
 700 g Potatoes (Maris Piper or Kind Edward work especially well), peeled and thinly sliced
 4 medium beetroot, peeled and thinly sliced (chop some of the stem to add too)
 1 small celeriac, peeled and thinly sliced
 100 ml double cream or oatly cream
 200 ml milk (dairy or oat)
 200 ml vegetable stock
 5 garlic cloves, crushed
 1 tbsp horseradish
 1 handful of fresh thyme leaves or 1 tbsp of dried thyme
 50 g strong Cheddar cheese, grated
 salt and plenty of black pepper
1

Pre-heat the oven to 160oC (Fan)

2

Combine the cream, milk, stock, horseradish, thyme, garlic and seasoning in a jug.

3

Using a large oven proof dish layer your vegetables. Start with potatoes following with the beetroot

4

Pour half of your milk mixture over the first two vegetables then top this with celeriac layers

5

Divide the remaining milk mixture over the top then scatter over cheese

6

Bake for approx 1 1/2 hours until the vegetables are soft and the top is golden

7

Serve with a big green salad or alongside sausages/vegetarian sausages or cauliflower steaks and peas

Ingredients

 700 g Potatoes (Maris Piper or Kind Edward work especially well), peeled and thinly sliced
 4 medium beetroot, peeled and thinly sliced (chop some of the stem to add too)
 1 small celeriac, peeled and thinly sliced
 100 ml double cream or oatly cream
 200 ml milk (dairy or oat)
 200 ml vegetable stock
 5 garlic cloves, crushed
 1 tbsp horseradish
 1 handful of fresh thyme leaves or 1 tbsp of dried thyme
 50 g strong Cheddar cheese, grated
 salt and plenty of black pepper

Directions

1

Pre-heat the oven to 160oC (Fan)

2

Combine the cream, milk, stock, horseradish, thyme, garlic and seasoning in a jug.

3

Using a large oven proof dish layer your vegetables. Start with potatoes following with the beetroot

4

Pour half of your milk mixture over the first two vegetables then top this with celeriac layers

5

Divide the remaining milk mixture over the top then scatter over cheese

6

Bake for approx 1 1/2 hours until the vegetables are soft and the top is golden

7

Serve with a big green salad or alongside sausages/vegetarian sausages or cauliflower steaks and peas

Beetroot, Celeriac and Potato Gratin

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