Beetroot Dauphinoise

By Kitchen Butterfly
February 24, 2010
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Beetroot Dauphinoise

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 thinks!Kitchen Butterfly

Serves: 2-4

  • 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
  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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