John Myers
Ingredients for 4 servings:
- 4 beetroot bulbs
- 4 large potatoes, waxy
- 250 ml cream
- 1 egg yolk
- 1 garlic clove(s)
- Butter for the mold
- Salt and pepper, white, from the mill
- Nutmeg, freshly grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes
Filling side dish for fish and poultry
Wash and dry the beets, and wrap them in aluminum foil with the shiny side facing in. Place them in a cold oven and cook at 180°C (top/bottom heat) for about 75 minutes. Allow the vegetables to cool slightly, then peel and slice them. Peel the potatoes and slice them into slices roughly the same size as the beets. Bring the cream to a boil, remove from the heat, press in the garlic clove, and stir in the egg yolk. Season with pepper, salt, and nutmeg. Grease a baking dish with butter and alternate layers of potatoes and beets. Pour the cream over the potatoes, scattering a few more knobs of butter on top if desired, and bake in a hot oven at 200°C (400°F) for about 30 minutes.
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