Potato, Beetroot And Sweet Potato Gratin

1. 1

   Pre-heat oven to 200u00b0C.

2. 2

   Layer half the sliced potatoes over the bottom of a 2 litre capacity (8 cup) ceramic baking dish. Drizzle with a little of the olive oil, sprinkle with a little thyme and season lightly.

3. 3

   Cover with the beetroot and season as before. Repeat with the sweet potato and finally remaining potato. Pour cream over the layered vegetables and sprinkle with combined cheeses.

4. 4

   Cover gratin with a layer of baking paper and wrap with foil.

5. 5

   Bake in preheated oven 60-70 minutes or until a skewer passes through the vegetables without resistance.

6. 6

   Remove foil and paper and bake further 20-30 minutes or until top is golden.

7. 7

   Tip: You can speed up the baking by pre-cooking the unpeeled veggies for a couple of minutes in the microwave.

* Per serving · 4 servings · Values may vary.

No additional tips available.