If you’re looking to wow your friends and family with a dish that’s as vibrant as it is delicious, let me introduce you to the Layered Beet & Potato Gratin with Goat Cheese & Walnuts. This recipe combines the earthy sweetness of beets, the creamy tenderness of potatoes, and the tangy richness of goat cheese, all topped off with crunchy toasted walnuts. The result is a stunningly colorful, comfort food that feels special enough for holidays but easy enough for weeknight dinners.

Layered Beet & Potato Gratin with Goat Cheese & Walnuts Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to making a memorable Layered Beet & Potato Gratin with Goat Cheese & Walnuts. Each item plays a unique role, from creating layers of flavor to adding texture and visual appeal.

3 medium beets, peeled and thinly sliced: Their natural sweetness and deep ruby color make the gratin truly pop on the plate.
3 large potatoes (Yukon Gold or white), peeled and thinly sliced: These provide a creamy base that balances the sweetness of the beets perfectly.
2 tablespoons olive oil: Adds a subtle fruity richness and helps crisp up the layers.
¾ cup cooking cream or heavy cream: The creamy binder that brings the gratin’s layers together with lusciousness.
2 garlic cloves, minced: Gives a gentle kick of savory depth without overpowering.
1 teaspoon dried thyme: A classic herb that brightens and freshens every bite.
½ teaspoon dried oregano: Adds a warm, subtle earthiness to complement the beets and potatoes.
Salt and black pepper, to taste: Essential for seasoning and enhancing all the natural flavors.
4 oz (115 g) goat cheese, crumbled: Offers creamy tartness that contrasts beautifully with the vegetables.
⅓ cup walnuts, toasted and roughly chopped: Adds the perfect crunchy texture and a toasty nutty flavor.
Fresh parsley or thyme, finely chopped, for garnish: A final touch of color and freshness.

How to Make Layered Beet & Potato Gratin with Goat Cheese & Walnuts

Step 1: Prepare Your Oven and Baking Dish

Start by preheating your oven to 190°C (375°F). Lightly grease a baking dish to ensure your gratin doesn’t stick and comes out beautifully golden. Getting this ready upfront is key to a smooth cooking process.

Step 2: Make the Cream Mixture

In a bowl, whisk together the cream, minced garlic, dried thyme, oregano, salt, and black pepper. This rich, aromatic mixture will infuse every bite with mouthwatering flavor and keep the vegetable layers wonderfully moist.

Step 3: Layer the Potatoes

Arrange the thin slices of potato in the baking dish, making sure they overlap slightly. This overlapping creates a lovely layered effect and ensures even cooking. Drizzle lightly with olive oil and spoon over a small amount of the cream mixture to start building flavor.

Step 4: Add the Beet Layers

Next, add a layer of the thinly sliced beets. Season them lightly with salt and pepper. Their vivid color and sweet earthiness contrast so well against the potatoes, and layering them alternately creates a stunning visual and flavor balance.

Step 5: Repeat the Layering Process

Continue layering the potatoes and beets until all the vegetable slices have been used. Every layer should be dressed with the cream mixture for that rich, tender finish.

Step 6: Top with Goat Cheese and Walnuts

Pour the remaining cream mixture evenly over the layered vegetables. Then sprinkle crumbled goat cheese and toasted walnuts across the top. These toppings add a delightful tang and delicious crunch that complete the dish perfectly.

Step 7: Bake the Gratin

Cover the dish loosely with foil and bake for 45 minutes. Then remove the foil and bake for another 20 to 25 minutes until the gratin is bubbling, golden, and the vegetables are tender to the fork. The end result is a gorgeous, fragrant, and creamy meal.

Step 8: Let It Rest and Garnish

Allow the gratin to rest for 10 minutes before serving. This brief pause lets the layers settle for cleaner slices and better flavors. Finish by garnishing with fresh parsley or thyme to add brightness and that final pop of green.

How to Serve Layered Beet & Potato Gratin with Goat Cheese & Walnuts

Garnishes

Fresh herbs like parsley or thyme not only add a pop of vivid color but also bring a light, herbal freshness that cuts through the richness of the gratin. A small sprinkle of finely chopped walnuts on top right before serving adds extra texture and visual appeal.

Side Dishes

This gratin pairs beautifully with simple green salads dressed with lemon vinaigrette or roasted meats such as chicken or pork. Its creamy, hearty nature makes it a perfect side that elevates a cozy dinner or festive spread.

Creative Ways to Present

For a show-stopping presentation, slice the gratin into neat squares and serve on a large platter arranged with extra goat cheese crumbles and herb sprigs. You can also serve it in individual ramekins for an elegant touch that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gratin actually develops even deeper flavors the next day, making it a great make-ahead dish for busy nights.

Freezing

You can freeze the cooked gratin by wrapping it tightly or placing it in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating to maintain texture and flavor.

Reheating

Reheat leftovers in the oven at 175°C (350°F) for about 20 to 25 minutes until warmed through and bubbling. This helps to regain the crispy edges and creamy inside that make this dish so irresistible.

FAQs

Can I use other types of cheese instead of goat cheese?

Absolutely! While goat cheese adds a wonderful tang and creaminess, you could substitute with feta, ricotta, or even a mild blue cheese to change up the flavor while keeping that creamy texture.

Are beets and potatoes cooked before layering?

No need to precook. Thinly slicing them allows the vegetables to cook perfectly in the oven during baking, soaking up the cream and spices as they soften.

What if I don’t have cooking cream or heavy cream?

You can substitute with half-and-half or a mixture of milk and a bit of butter, although the gratin might be a little less rich. For a dairy-free option, try coconut cream with a mild flavor that complements the vegetables nicely.

Can this gratin be made vegan?

Yes! Simply replace the cream with a plant-based alternative, omit the goat cheese or replace it with a vegan cheese, and use a recipe for a nutty spread instead of toasted walnuts if you want a different crunch.

How do I get perfectly thin slices of beet and potato?

A mandoline slicer is your best friend here, ensuring even, thin slices that cook uniformly. If you don’t have one, a sharp knife and patience will also do the trick.

Final Thoughts

Making the Layered Beet & Potato Gratin with Goat Cheese & Walnuts is like inviting warmth and elegance to your table in one beautiful dish. It’s colorful, comforting, and absolutely full of flavor. I promise once you try this recipe, it will become one of your favorites to make again and again. Go ahead and treat yourself to this delightful gratin—you won’t regret it!