Diana Henry’s Beetroot and Potato Gratin

Serves 6 as a side dish Preparation time: 20 minutes Cooking time: 1 hour

You’ll need:

1kg potatoes, preferably waxy ones

500g cooked beetroot

425ml double cream

140ml sour cream

85ml full fat milk

salt and pepper

3tsp creamed horseradish (optional)

What to do:

1.    Pre-heat the oven to 180oC

2.    Peel the potatoes and slice very finely – a mandoline is the best way to do this. Cut the beetroot into fine slices as well – they don’t have to be as thin. You can cut them with a knife.

3.    In a large saucepan, mix together the creams and the milk and bring the liquid to just under the boil. Add the sliced potatoes and cook gently for 5 minutes.

4.    Season really well and spoon ½ the potatoes into a buttered gratin dish. Put a layer of beetroot on top – seasoning as you go, then top with the rest of the potatoes and their cream.  Put in the oven for 1 hour, or until the vegetables are completely tender. You may need to cover the top with foil after 45 minutes to stop the top becoming too dark in colour.

Credits: www.lovebeetroot.co.uk