Beetroot and potato gratin
Let's face it, pretty much any veg tastes good when it's dripping with warm, garlicky cream, so try this with whatever roots you have, perhaps celeriac, swede or parsnips.
- 500ml double cream
- 3 cloves of garlic, finely sliced
- sprig of fresh thyme
- 3 medium beetroot
- 2 large potatoes
Place the cream, garlic and thyme in a pan and bring to a simmer. Then remove the pan from the heat and leave the ingredients to infuse for 10 minutes. Then put them through a sieve. Peel the beetroot and potato and slice them into very thin slices about the thickness of a £1 coin (you can use one of those mandolin things if you have one). Then place the beetroot and potato slices in alternate layers in a baking dish – top each layer with a little of the cream mixture and some salt and pepper. Place in a pre-heated oven and bake at 170C/gas mark 3½. It should take about 45 minutes. You can check to see if it’s done by sticking a knife in to the middle – it should go in without resistance.