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    You are in: Home / Recipes / Potato and Beetroot Gratin Recipe
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    Potato and Beetroot Gratin

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Pink Penguin's Note:

    A nice change to the tradtional gratin. Wear rubber gloves to advoid statins

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    Ingredients:

    Serves: 6

    Yield:

    Bake

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 190c/fan170c/gas 5.
    2. 2
      Put the cream garlic and thyme over a medium heat. Bring to a simmer, then remove from the heat and allow to infuse for 10 minutes.
    3. 3
      Pass through a sieve and set aside, discarding the garlic and thyme.
    4. 4
      Slice the potatoes and beetroot to about 2mm thick use a mandolin if you have one.Pour a thin layer of cream into the bottom of a fairly deep 2 litre oven proof dish.Layer half the potatoes on top of the cream, pour over more cream and season to taste. Add all the beetroot in 1 layer.Add more cream, season, then top with the remaining potatoes. Pour over the remaining cream and season.
    5. 5
      Bake for 50-55 mins or until bubbling, golden and tender - a knife should go through without resistance.

    Ratings & Reviews:

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    Nutritional Facts for Potato and Beetroot Gratin

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 413.6
     
    Calories from Fat 284
    68%
    Total Fat 31.6 g
    48%
    Saturated Fat 19.6 g
    98%
    Cholesterol 116.4 mg
    38%
    Sodium 78.2 mg
    3%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 3.7 g
    15%
    Sugars 5.0 g
    20%
    Protein 5.2 g
    10%

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