Use beetroot as the main ingredient in this creamy, cheesy bake.
- Preheat oven to 200°C/180°C fan-forced. Lightly grease a 4 cup-capacity ceramic baking dish.
- Thinly slice beetroot and onion (see note). Arrange 1/4 of the beetroot slices, slightly overlapping, in base of dish. Scatter with 1/4 cup cheese followed by 1/4 of the onion and thyme. Sprinkle with a little nutmeg. Season with salt and pepper. Repeat layering with remaining beetroot, 1/4 cup cheese, onion, thyme and nutmeg. Drizzle with cream. Cover tightly with a piece of lightly greased foil.
- Bake for 1 hour 20 minutes or until beetroot is tender. Remove foil. Sprinkle evenly with remaining cheese. Bake for a further 10 minutes or until cheese is golden. Stand for 15 minutes.
- Combine sour cream and horseradish in a small bowl. Serve gratin warm with a dollop of horseradish mixture.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set