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Beet and Potato Gratin

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Ingredients

From your basket

  • 3 beets, peeled and sliced
  • 3 red potatoes, sliced (peeled too if you prefer)      
  • Shelburne farms cheddar (if you have any left over from last week’s basket)

 

From the pantry:

  • 8 oz heavy cream
  • 8 oz milk
  • 2 tbsp butter
  • 1 tbsp flour

 

Directions

For cheese sauce:

1.     Melt butter in a medium saucepan.

2.     Add flour and whisk until fully combined, let cook 2-3 minutes.

3.     Add heavy cream and milk, bring to a boil, reduce heat and simmer 5 minutes.

4.     Add shredded cheddar and stir until melted and combined. Your sauce should be thicker than milk, but not so thick it does not easily drip from a spoon.

To complete dish:

5.     Preheat oven to 400˚F.

6.     Slice beets and potatoes and layer “standing” in a glass dish.

7.     Pour cheese sauce over vegetables.

8.     Bake dish in the oven, loosely covered with tinfoil, for 45 minutes. Remove tinfoil and continue cooking another 10-15 minutes.

9.     Your dish is done when vegetables are soft to touch with a fork. Enjoy! 

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