Name: Layered Beet & Yukon Gold Potato Gratin with Feta Crumble Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 medium beets, peeled and thinly sliced; 3 large Yukon Gold potatoes, peeled and thinly sliced; 2 tablespoons olive oil; ¾ cup heavy cream or cooking cream; 2 garlic cloves, minced; 1 teaspoon dried thyme; ½ teaspoon dried oregano; Salt and black pepper, to taste; ¾ cup crumbled feta cheese; ¼ cup breadcrumbs or crushed walnuts (for crumble texture); Fresh parsley or dill, finely chopped, for garnish

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If you’re craving a dish that marries vibrant color, creamy texture, and a burst of savory flavor, let me introduce you to the Layered Beet & Yukon Gold Potato Gratin with Feta Crumble. This stunning gratin is a harmonious blend of tender, earthy beets and buttery Yukon Gold potatoes, all baked beneath a golden, crispy feta and breadcrumb topping. Every bite offers a perfect balance of smooth creaminess, subtle herbs, and a tangy crumble that elevates this dish from simple side to memorable centerpiece. It’s a guaranteed crowd-pleaser that feels both comforting and elegant.

Layered Beet & Yukon Gold Potato Gratin with Feta Crumble Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to making this gratin shine. Each element plays a special role—whether it’s the creamy sauce that binds the layers or the feta crumble that adds that crave-worthy crunch and tang. The ingredients are straightforward but essential for ensuring the perfect harmony of flavors and textures.

3 medium beets, peeled and thinly sliced: Their natural sweetness and vibrant magenta color are essential for visual appeal and earthy flavor.
3 large Yukon Gold potatoes, peeled and thinly sliced: These buttery potatoes create a smooth, tender base with the ideal creamy texture.
2 tablespoons olive oil: Adds richness and helps keep layers moist while enhancing flavors.
¾ cup heavy cream or cooking cream: This silky layer keeps the gratin luxuriously moist and ties all the flavors together.
2 garlic cloves, minced: Garlic infuses a subtle depth of savory warmth throughout the dish.
1 teaspoon dried thyme: Its herbal, slightly floral notes brighten the overall flavor profile.
½ teaspoon dried oregano: Adds a comforting earthiness that complements both beets and potatoes.
Salt and black pepper, to taste: Simple seasoning to enhance every ingredient.
¾ cup crumbled feta cheese: The feta brings a tangy, creamy punch that contrasts beautifully with the sweetness.
¼ cup breadcrumbs or crushed walnuts (for crumble texture): A crispy topping that introduces texture and a toasty, nutty flavor.
Fresh parsley or dill, finely chopped, for garnish: Adds a fresh herbaceous finish and a pop of green color.

How to Make Layered Beet & Yukon Gold Potato Gratin with Feta Crumble

Step 1: Prepare Your Oven and Dish

Start by preheating your oven to 190°C (375°F). Lightly grease your baking dish with a bit of olive oil to ensure the gratin doesn’t stick and develops a lovely crisp bottom.

Step 2: Whisk the Cream Mixture

In a small bowl, combine heavy cream, minced garlic, thyme, oregano, salt, and black pepper. Whisk these together until combined. This creamy herbed mixture will soak into the layers, making each bite rich and aromatic.

Step 3: Layer the Potatoes and Beets

Begin by arranging a neat layer of Yukon Gold potato slices at the bottom of your dish, overlapping slightly. Drizzle a light amount of olive oil over the potatoes for added richness. Spoon some of the cream mixture over this layer to keep it moist and infused with flavor. Follow with a layer of beet slices, seasoning them lightly to balance their sweetness. Continue to alternate layers of potatoes and beets until you’ve used all your sliced veggies.

Step 4: Pour Remaining Cream and Top with Feta Crumble

Pour the remaining cream mixture evenly across the assembled layers to ensure thorough soaking. In a separate bowl, mix crumbled feta cheese with breadcrumbs or crushed walnuts — this will give you the perfect crispy, tangy topping that sets this gratin apart.

Step 5: Bake to Perfection

Cover the dish loosely with foil and bake for 45 minutes. This helps the vegetables cook gently without drying out. Then, remove the foil and bake for another 20 to 25 minutes, allowing the top to turn golden brown, crispy, and bubbling. Once out of the oven, let the gratin rest for 10 minutes; this helps it set and makes it easier to serve.

How to Serve Layered Beet & Yukon Gold Potato Gratin with Feta Crumble

Garnishes

Sprinkle fresh parsley or dill on top just before serving. The bright herbs add a fresh pop of color and a subtle brightness that perfectly complements the rich, creamy layers.

Side Dishes

This gratin pairs wonderfully with simple green salads or steamed greens like spinach or broccoli rabe. A light protein, such as grilled chicken or pan-seared fish, will round out your meal beautifully while letting the gratin stand out.

Creative Ways to Present

If you’re hosting, consider serving the gratin in individual ramekins for a personalized touch. You can also add a drizzle of balsamic reduction to each plate for a lovely sweet-tangy contrast that enhances the beets’ natural flavors.

Make Ahead and Storage

Storing Leftovers

The Layered Beet & Yukon Gold Potato Gratin with Feta Crumble keeps wonderfully in the fridge for up to 3 days. Cover it tightly with foil or store in an airtight container to maintain moisture and texture.

Freezing

You can freeze leftovers for up to 2 months. For best results, portion the gratin into freezer-safe containers. To prevent sogginess, reheat gently and consider adding a touch more feta crumble before warming.

Reheating

Reheat in a 180°C (350°F) oven until warmed through and the top is crisp again, usually about 20 minutes. Microwaving works in a pinch but can soften the crunchy topping.

FAQs

Can I use other types of potatoes in this gratin?

Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, you can substitute with Russet or red potatoes. Just keep in mind that the texture and cooking time might vary slightly.

Is it possible to make this dish vegan or dairy-free?

Yes! Substitute the heavy cream with a plant-based cream alternative, and use a vegan feta or omit the feta crumble altogether. You might want to add some nutritional yeast for a cheesy flavor punch.

How thin should I slice the beets and potatoes?

Try to slice them about 2-3 millimeters thick. Thin slices ensure even cooking and allow the layers to meld together into that rich, creamy texture everyone loves.

Can I prepare the gratin entirely ahead of time?

You can assemble everything up to a day in advance, keep it covered in the fridge, and bake just before serving. This makes it ideal for entertaining or busy weeknights.

What if I don’t have fresh herbs for garnish?

Fresh herbs add a lovely fresh finish, but you can also use a sprinkle of finely chopped chives, or even dried herbs mixed into the topping before baking for added flavor.

Final Thoughts

This Layered Beet & Yukon Gold Potato Gratin with Feta Crumble is truly one of those dishes that feels like a hug on a plate: colorful, comforting, and bursting with flavor. Whether it’s for a special occasion or a cozy weeknight supper, I can’t recommend it enough. Give it a try, and I promise you’ll want to make it again and again.

Layered Beet & Yukon Gold Potato Gratin with Feta Crumble Recipe

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★★★★★

4.8 from 12 reviews

This Layered Beet & Yukon Gold Potato Gratin with Feta Crumble is a vibrant, comforting dish that combines tender slices of beets and creamy Yukon Gold potatoes baked in a fragrant herb-infused cream sauce, topped with a savory feta and crunchy breadcrumb or walnut crumble. Perfect as a hearty side or vegetarian main, it balances earthy flavors with a creamy texture and a fresh herb garnish for a beautiful presentation.

Author: Douaa
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 190°C (375°F). Lightly grease a baking dish with olive oil or butter to prevent sticking.
Mix Cream Sauce: In a small bowl, whisk together the heavy cream, minced garlic, dried thyme, dried oregano, salt, and black pepper until well combined. This mixture will infuse the gratin with rich flavor.
Layer Potatoes: Arrange a layer of the thinly sliced Yukon Gold potatoes in the baking dish, slightly overlapping each slice to create an even base. Drizzle lightly with olive oil and spoon a small amount of the cream mixture over this layer for moisture and flavor.
Layer Beets: Add a layer of the thin beet slices over the potatoes. Season lightly with salt and pepper if desired to enhance their natural sweetness.
Continue Layering: Alternate layers of potatoes and beets, seasoning each as you go, until all the vegetables are used up, building a colorful and evenly stacked gratin.
Add Remaining Cream: Pour the remaining cream mixture evenly over the assembled layers to ensure the gratin stays rich and creamy during baking.
Prepare Topping: In a small bowl, mix together the crumbled feta cheese and breadcrumbs or crushed walnuts to create a flavorful and crunchy topping that will brown nicely.
Top and Cover: Sprinkle the feta crumble evenly over the top layer of the gratin. Cover the dish loosely with aluminum foil to prevent the topping from burning and to allow the vegetables to steam and cook through.
Bake Covered: Bake the covered gratin in the preheated oven for 45 minutes. This step softens the potatoes and beets and allows the flavors to meld.
Bake Uncovered: Remove the foil carefully and bake for an additional 20–25 minutes, or until the gratin is golden brown, bubbling, and the vegetables are tender when pierced with a fork.
Rest and Garnish: Let the gratin rest for 10 minutes after baking to set. Garnish with freshly chopped parsley or dill for a bright herbal note before serving.

Notes

You can substitute walnuts with other nuts like pecans or almonds for a different crunch.
For a lighter version, use reduced-fat cream or half-and-half but expect a slightly less creamy texture.
Be careful not to slice the vegetables too thickly to ensure even cooking throughout the gratin.
If you prefer a vegan version, replace cream with coconut cream and feta with a plant-based cheese alternative.
Make sure to rest the gratin before serving so it slices neatly.