A recipe from Jane Grigson
Ingredients
- 6 beetroot cooked and peeled
- 85 g good cheddar cheese
- 55 g freshly grated parmesan
- cream
- sea salt and black pepper
- breadcrumbs
- butter
Servings:
Instructions
- Chop the beetroot coarsely.
- Butter a gratin dish and sprinkle a third of the mixed cheeses over the bottom.
- Put in half the beetroot and another third of the cheese, then repeat.
- Pour in enough cream to come to the top of the beetroot. Season with salt and pepper.
- Scatter over a few breadcrumbs and dot with a little butter. Bake in a preheated oven at 200 C, 180 Fan, Gas 5 for 15 minutes.
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