Milk/Cream

Beetroot Dauphinoise

February 24, 2010
Author Notes

I love potato dauphinoise...the sound of it, very posh sounding. and if you can have it with tatties, then beetroots are a logical alternative...me thinks! —Kitchen Butterfly

  • Serves 2-4
Ingredients
  • 2 Large beetroots
  • 1 small garlic clove, minced
  • 1 tablespoon unsalted butter, softened
  • Sea salt
  • 150 ml double cream/combination of creme fraiche and single cream
  • Chilli pepper/powder, to taste
  • 1 teaspoon Fresh lemon thyme, chopped up
In This Recipe
Directions
  1. Preheat the oven to 180 degrees C
  2. Peel the beetroots and slice thinly. Mix the garlic with the softened butter and lemon thyme, if using.
  3. Grease a small ovenproof dish and lay beetroot slices to cover the bottom
  4. Using a brush, spread some herby garlic butter over the beetroot slices and sprinkle some salt
  5. Spread a bit of cream over the top and cover with beetroot slices. Repeat till all the butter is used up. Finish with a layer of cream
  6. Bake for half an hour in a preheated oven
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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!