Print

Layered Beet & Yukon Gold Potato Gratin with Feta Crumble Recipe

Layered Beet & Yukon Gold Potato Gratin with Feta Crumble Recipe
Print Recipe

★★★★★

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.

Ingredients

Scale

Vegetables

  • 3 medium beets, peeled and thinly sliced
  • 3 large Yukon Gold potatoes, peeled and thinly sliced

Seasoning and Sauce

  • 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

Topping

  • ¾ cup crumbled feta cheese
  • ¼ cup breadcrumbs or crushed walnuts (for crumble texture)

Garnish

  • Fresh parsley or dill, finely chopped, for garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Remaining Cream: Pour the remaining cream mixture evenly over the assembled layers to ensure the gratin stays rich and creamy during baking.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Nutrition

Keywords: beet gratin, potato gratin, feta gratin, layered vegetable bake, vegetarian side dish, holiday side, baked potato dish

Find it online: https://maicook.com/layered-beet-and-yukon-gold-potato-gratin-with-feta-crumble-recipe/