Beet Gratin

An original casserole that is convenient to prepare. Ideal if you are making for a group of guests. For example, you can put it in the tube ready prepared before you leave for a walk. Then when you return hungry, it already smells tempting from the kitchen. If you are not sure whether you will be back after the hour of cooking time you have set, you can also bake the gratin at a lower temperature (about 150 °C ) and for twice as long.

Remove the peel from the beet, potatoes and onions, slice them on the spot and layer them alternately in a thickly buttered casserole dish, seasoning with salt, pepper, cayenne and nutmeg and evenly distributing cubes of Gorgonzola or Roquefort in between. Bring whipping cream and milk to a boil, pour over vegetables – it should be just flat just below the surface.

Tip 1: Because it boils and rises to a simmer at the end, be sure to use a generous ladle that provides enough room for the vegetables. Generously spread butter flakes evenly on the surface. Bake the casserole at 220 degrees for an hour until everything is bubbling together and the vegetables are soft.

Tip 2: You can prepare the same with white turnips, also mixed with both types, of course.

Drink: A red wine, approximately a Lemberger Spätlese from Württemberg, which counterbalances the earthy aroma of the vegetables.

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