Layered Beet and Potato Gratin

This is a very pretty and comforting dish; a twist on au gratin potatoes. The beets are mild; I think even a non-beet lover will like this.

2 Tbsp. butter

2 Tbsp. flour

1 c. warm milk

Salt and pepper

½ lb. peeled and thinly sliced raw beets (about 1½ c.)

½ lb. peeled and thinly sliced raw potatoes (about 1½ c.)

2 oz. cream cheese, cut into ½” pieces (or substitute with crumbled chevre)

¾ tsp. crushed dried rosemary

¼ c. shredded Parmesan cheese

Preheat oven to 375°. Grease a shallow, flat-bottomed baking dish (approx. 8x8 or 8x10 or so).

Melt butter in saucepan over low heat, and slowly whisk in the flour to create a smooth paste. Cook for 1-2 minutes, whisking constantly. Add the milk slowly, continuing to whisk. Cook for another couple of minutes until it begins to thicken. Should be smooth, thick, and creamy —add just a splash more milk if it’s too thick. (Congratulations! You’ve just made Béchamel Sauce!)

Layer half the potatoes and beets in the bottom of the dish. Season with salt and pepper. Drizzle half the sauce over them and scatter on half the cream cheese and rosemary. Repeat and then sprinkle with Parmesan cheese.

Cover loosely with a foil tent and bake for about 20-30 minutes, or until the vegetables are nearly firm-tender. Remove the foil and bake uncovered another 5-10 minutes, or until parmesan is browned and veggies are done.

Allow to rest about 5 minutes before serving.

Recipe created or adapted by Liz Talley, Urban Graze

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