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
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Ingredients
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2
Large beetroots
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1
small garlic clove, minced
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1 tablespoon
unsalted butter, softened
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Sea salt
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150 ml double cream/combination of creme fraiche and single cream
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Chilli pepper/powder, to taste
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1 teaspoon
Fresh lemon thyme, chopped up
Directions
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Preheat the oven to 180 degrees C
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Peel the beetroots and slice thinly. Mix the garlic with the softened butter and lemon thyme, if using.
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Grease a small ovenproof dish and lay beetroot slices to cover the bottom
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Using a brush, spread some herby garlic butter over the beetroot slices and sprinkle some salt
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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
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Bake for half an hour in a preheated oven
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