Beetroot gratin

We had this last night and tonight, totally delicious.

INGREDIENTS:

  • 50g butter
  • 50g mature cheddar, grated
  • 50g parmesan, grated
  • 6 beetroot, boiled and skinned, cut into 1cm cubes
  • salt and pepper
  • 6 anchovies, or some worcestershire sauce
  • 250ml to 300ml double cream
  • breadcrumbs

METHOD:

  • Butter a gratin dish, and spread 1/3 of the cheese across the bottom.
  • Add a layer of half the beetroot, and then add the anchovies, or a good sprinkling of worcestershire sauce.
  • Next layer, another 1/3 of the cheese.
  • Next layer, the rest of the beetroot.
  • Last layer, add the rest of the cheese, and press the ingredients into the dish. Season with a little salt and pepper.
  • Pour the cream over the beetroot, and then add a sprinkling of breadcrumbs on top.
  • Bake in a hot oven 200C for 15 minutes or more, until bubbling and golden on the top.

I served this with bread as a light supper one evening, and then as a side-dish the next night.

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