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RIBSlessExactly what it sounds like
Ingredients
Makes 9 servings
- 4 small-medium beets
- equal amount of potatoes
- 4 oz Gruyere
- 4 oz Cheddar
- ⅓ c Parmesean
- ¾ c Cream
- Thyme
- ½ tsp Nutmeg
- Olive oil
Preparation
1. Slicing: Slice the beets and potatoes very thinly. I used the slicer on my (super awesome) food processor so the slices ended up being about 1/4" thick.
2. Oven: Preheat it to 375 F.
3. Shredding: Shred the cheese(s).
4. Layer: Drizzle olive oil in the bottom of a 9x9 casserole/baking dish (anything ceramic or glass is fine). Place a layer of beets and potatoes in the bottom. Then a layer of cheese. Sprinkle in some thyme (fresh if you have it). Then a layer of beets and potatoes. Then a layer of cheese. More thyme. Repeat until you're out of stuff or out of room. Cover the top in an extra-cheesy layer. Pour the cream over it. Then sprinkle with ground nutmeg.
5. Bake: Cover in aluminum foil and bake for 30 minutes. Remove aluminum foil and bake another 15-30 minutes. It should be bubbly and delicious smelling and the beets and potatoes should be tender.
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