Beet gratin

Name: beet gratin
Cook time: 90 min
Total time: 90 min
Yield: 4
Cuisine: French
Ingredients: 1 cup creme fraiche 125 ml; 100 ml milk; 2 tablespoons grated horseradish potty a 140 gr; 2 Eggs; 150 gr old cheese grated; 1 kilo potatoes solid, peeled and thinly sliced; 500 gr beetroot in thin slices

A tasty French recipe. The vegetarian side dish contains the following ingredients: crème fraîche (125 ml), milk, grated horseradish (pot a 140 gr), eggs, old cheese (grated), potatoes (firm, peeled and thin slices) and red beets (in thin slices). slices).

Ingredients

Kitchen Stuff

spring form diameter approx. 22 cm, greased
baking paper

Directions

Stir the crème fraîche, milk, horseradish, eggs and salt to taste with a whisk. Scoop 100 g of the cheese through it. Put in the greased spring form a layer of potato slices of 2 cm thick, pour some of the cream mixture over. Press the discs well. Put the slices of beet on them, pour some of the cream over, press the slices well. Put the rest of the potatoes on it. Pour over the rest of the cream mixture and sprinkle with the rest of the cheese. Cut out a circle of 22 cm diameter from the baking paper and put it on the slices. Place an oven-proof plate on top of it, which will push everything firmly together.
Preheat the oven to 180 ° C. Fry the cake in the middle of the oven for about 70 minutes. Remove the board and the paper. Let the cake cool down until lukewarm, carefully remove it from the mold. Cut it into 8 points. Serve 1 point per person. Keep the remaining items in the refrigerator for a maximum of three days.