Beet and Sweet Potato Gratin

Beet and Sweet Potato Gratin was the last in a series of beet dishes made from the beets given to me by my brother. The color contrast between the beets and the sweet potatoes makes for a brilliant presentation (any Virginia Tech fans out there?).

A gratin is essentially a casserole that’s cooked in the oven. It’s desirable for the top to brown and this can be done with bread crumbs, a buttery sauce, cheese or by letting the ingredients themselves get a little crispy. Traditionally, a gratin is served in the same dish it was cooked in. The vessels themselves are usually shallow, oval shaped and oven proof dishes with a handle on each end.

That being said, more and more I’m seeing the term used to describe a dish of thinly sliced vegetables arranged in a pleasing manner that’s placed in the oven until the vegetables are tender…bread crumbs and cheese optional.

The idea for beet and sweet potato gratin came from a recipe I found called Beet and Turnip Gratin that looked absolutely gorgeous. (He used a cast iron skillet, so there goes the need for the gratin dish out the window). I will definitely give this another whirl when turnips are readily available.

I don’t have the patience to arrange my slices artfully but I was intrigued by the color combination of beets and sweet potatoes in the uncooked dish and by how the beets dyed the sweet potatoes during the cooking process. This was a gorgeous side dish for chicken. A wasa cracker spread with cream cheese and topped with a piece of the gratin made nice use of the leftovers.

Beet and Sweet Potato Gratin

A colorful side dish. Try a variety of beets or mix in other root vegetables to enhance the rainbow effect! A mandoline will make short work of the slicing, but otherwise take your time and make the slices between 1/8 and 1/4 inch wide. The dish can stand for a long time before serving so it's a good choice for making ahead if necessary. Reheat in a 350 degree oven for 15 minutes if needed.

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Cook Time: 1 hour hour

Total Time: 1 hour hour

Course: Side Dish

Cuisine: French

Servings: 6 - 8

Author: LydiaF

Ingredients

• 2-3 fist sized beets peeled and sliced thinly
• 1 medium-large sweet potato two fist sized, peeled and sliced thinly
• 1 medium onion diced
• 2-3 cloves garlic finely minced
• 5 tablespoons butter divided (olive oil can be substituted)
• 1 tablespoon fresh thyme leaves lightly chopped (1 teaspoon dried)
• 1/2 - 3/4 cup chicken or vegetable broth
• salt and pepper to taste
• chopped parsley for garnish

Instructions

• Preheat the oven to 400°F/200°C. Use some of the butter to coat the sides of a 1 1/2 quart gratin dish and arrange the sliced beets and sweet potatoes in a pleasing manner.
• After all the vegetables have been placed, saute the onions and garlic in the butter until they begin to soften and change color.
• Stir in the chicken broth and thyme, and season with salt and pepper.
• Pour the sauce over the beets and sweet potatoes.
• Cover the dish with foil and bake for about 30 minutes. Remove the foil and continue to cook until the vegetables are tender and brown on the tops. It may take another 30 minutes.
• Garnish before serving if desired.

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I usually roast my vegetables and eat them with a little oil or butter and seasoning. I find a gratin “fancies” the vegetables up without too much effort. This makes them perfect for adding a special touch to a meal whenever I want. How about you? Have you tried this method of cooking before?