Make Ahead

Beet Gratin with Gruyère and Thyme

November 12, 2010
1 Ratings
  • Serves 4
Author Notes

This recipe allows beets to shine in a cast of minimal characters. Layers of beets are thinly cloaked in olive oil, then dusted with Gruyère cheese, fresh thyme and a trace of nutmeg. The presentation is simple and absent of any gratin goopiness. The flavors meld together while cooking, and the beets release their juices saturating the gratin with their brilliant color. The result is a visually stunning dish that warrants a place at the holiday table. —TasteFood

What You'll Need
  • Unsalted butter
  • 4 large beets, skin removed
  • Extra-virgin olive oil
  • 4 ounces Gruyère cheese, finely grated
  • 1-2 tablespoons fresh thyme
  • Ground nutmeg
  • Salt
  • Freshly ground black pepper
  1. Preheat oven to 350 F. Butter 4 ramekins (or a medium sized gratin dish.)
  2. Thinly slice beets with a mandoline. Arrange one layer of sliced beets in each ramekin - one slice may fit perfectly. (Alternatively, arrange slices, slightly overlapping, in one layer in gratin dish.)
  3. Lightly brush beets with olive oil. Sprinkle with cheese, a little thyme and a pinch of nutmeg. Lightly sprinkle with salt and pepper. Repeat layering process until there are no more beets, pressing down lightly after each layer is assembled. Make sure that the top has a generous covering of Gruyère cheese.
  4. Bake in oven until gratin is bubbling, cheese is golden and beets are tender, about 45 minutes. Serve warm with fresh thyme sprigs as garnish.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Midge
  • Lizthechef
  • lastnightsdinner
  • MplsCitified

12 Reviews

Dawson October 3, 2019
I made this last night, and everyone liked it. I used a smoked cheddar for the cheese and a combo of golden and red beets. I also added rosemary with the thyme. Thank for sharing this recipe. I will be making it again.
TheWimpyVegetarian November 16, 2010
What a wonderful idea! I love how this recipe sounds and how it looks. My husband can't stand beets, but that will work out just fine when I make these: more for me :-)
Midge November 15, 2010
Amazing photo and great-sounding recipe.
TasteFood November 16, 2010
Thanks, Midge!
Lizthechef November 12, 2010
"goopiness" - heaven forbid. This elegant recipe is due on our table very soon!
TasteFood November 16, 2010
I hope you like it!
lastnightsdinner November 12, 2010
That is just gorgeous. I, too, had to learn to love beets, but now I can't get enough. This will be gracing our dinner table soon.
TasteFood November 16, 2010
MplsCitified November 12, 2010
Your photos are awesome. This also sound delicious.
TasteFood November 12, 2010
Thank you!
American G. November 12, 2010
This looks delicious! Can't wait to try this one out.
TasteFood November 12, 2010
Thank you!