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Layered Beet & Potato Gratin with Goat Cheese & Walnuts Recipe

Layered Beet & Potato Gratin with Goat Cheese & Walnuts Recipe
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★★★★★

4.9 from 24 reviews

This layered beet and potato gratin combines tender slices of beets and Yukon Gold potatoes baked in a fragrant cream infused with garlic, thyme, and oregano. Topped with tangy goat cheese and crunchy toasted walnuts, this dish is a visually stunning and flavorful side that pairs beautifully with a variety of mains.

Ingredients

Scale

Vegetables

  • 3 medium beets, peeled and thinly sliced
  • 3 large potatoes (Yukon Gold or white), peeled and thinly sliced

Seasoning & Cream

  • 2 tablespoons olive oil
  • ¾ cup cooking cream or heavy cream
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste

Toppings

  • 4 oz (115 g) goat cheese, crumbled
  • ⅓ cup walnuts, toasted and roughly chopped
  • Fresh parsley or thyme, finely chopped, for garnish

Instructions

  1. Preheat and prepare the dish: Preheat your oven to 190°C (375°F). Lightly grease a baking dish to prevent sticking and ensure even cooking.
  2. Mix the cream and seasonings: In a bowl, whisk together the cooking cream, minced garlic, dried thyme, dried oregano, salt, and black pepper. This will infuse the gratin with aromatic flavors.
  3. Layer the potatoes: Arrange a layer of thinly sliced potatoes in the baking dish, slightly overlapping each slice. Drizzle lightly with olive oil and spoon over a portion of the cream mixture to keep the slices moist and flavorful.
  4. Add a beet layer: Place a layer of thinly sliced beets over the potatoes. Season lightly with salt and pepper to enhance the natural sweetness and earthiness of the beets.
  5. Repeat layers: Continue layering potatoes and beets alternately until all slices are used up, building a beautiful, colorful stack.
  6. Pour remaining cream: Pour the remaining cream mixture evenly over the layered vegetables, ensuring all layers receive moisture and flavor.
  7. Top with goat cheese and walnuts: Sprinkle the crumbled goat cheese and toasted walnuts evenly over the top to add tanginess and crunch.
  8. Bake covered: Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes to allow the vegetables to soften and flavors to meld.
  9. Finish baking uncovered: Remove the foil and continue baking for an additional 20–25 minutes until the gratin is bubbling, golden on top, and the vegetables are tender.
  10. Rest and garnish: Let the gratin rest for 10 minutes to set before serving. Garnish with freshly chopped parsley or thyme for a fresh, vibrant finish.

Notes

  • You can substitute goat cheese with feta or ricotta for different flavor profiles.
  • For a richer dish, use heavy cream; for a lighter version, use cooking cream with less fat.
  • Make sure to toast the walnuts before adding to enhance their flavor and crunch.
  • Use a mandoline slicer for uniform slices, ensuring even cooking.
  • This gratin can be made ahead and reheated gently before serving.

Nutrition

Keywords: beet gratin, potato gratin, goat cheese recipes, walnut topping, baked vegetable dish, vegetarian side dish, layered gratin, autumn recipes

Find it online: https://maicook.com/layered-beet-and-potato-gratin-with-goat-cheese-and-walnuts-recipe/