Potato, Beetroot And Sweet Potato Gratin

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 3 -4 large potatoes, peeled and thinly sliced (sebago or desiree or king edward)
• 3 -4 medium beetroots, peeled and thinly sliced
• 1 large yellow sweet potato, peeled and thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon picked thyme leaves
• sea salt and pepper
• 300 ml fresh cream
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup gruyere cheese, finely grated

Recipe

• 1 pre-heat oven to 200°c.
• 2 layer half the sliced potatoes over the bottom of a 2 litre capacity (8 cup) ceramic baking dish. drizzle with a little of the olive oil, sprinkle with a little thyme and season lightly.
• 3 cover with the beetroot and season as before. repeat with the sweet potato and finally remaining potato. pour cream over the layered vegetables and sprinkle with combined cheeses.
• 4 cover gratin with a layer of baking paper and wrap with foil.
• 5 bake in preheated oven 60-70 minutes or until a skewer passes through the vegetables without resistance.
• 6 remove foil and paper and bake further 20-30 minutes or until top is golden.
• 7 tip: you can speed up the baking by pre-cooking the unpeeled veggies for a couple of minutes in the microwave.