Beet and Potato Gratin


Recipe Level: Creative | Recipe Speed: Leisurely | Season: Fall/Winter | Type:  Main Dish | Diet: Vegetarian - Omnivore


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



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!