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Potato gratin with beetroot and celery

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Ingredients for 2 servings:

  • 3 potatoes
  • 3 beetroots, pre-cooked
  • 4 slices of celery
  • 200 g cream
  • 100 g cheese, grated
  • nutmeg
  • oregano
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

vegetarian

Peel the raw potatoes and slice them thinly. Slice the beets as well. Layer both potatoes alternately in a baking dish. Then cut the celery into larger pieces and place them on top of the vegetables. Mix the cream with the cheese and season well with nutmeg, oregano, salt, and pepper. Spread the mixture over the vegetables. Place the dish in a preheated oven at 175°C (top/bottom heat) for one hour, until the cheese is golden brown. Tip: The cream can also be replaced with milk to save a few calories.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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