Potatoes & Beets Baked in Milk & Cream

This is a spin on a classic Gratin Dauphinois and the beets add a sweetness that is out of this world! Chioggia beets are the prettiest for this recipe because of their lovely pink stripes. But red beets will do just fine… and make a super pink dish! Modified from Savuer.com

  • 1 lb potatoes, peeled & thinly sliced
  • 1 lb Chioggia beets, peeled & thinly sliced
  • 1 1/4 C whole milk
  • 1 1/4 C heavy cream
  • salt & freshly ground black pepper
  • freshly grated nutmeg

Preheat oven to 275°F.

Arrange potato & beet slices in slightly overlapping layers in an 8-cup gratin or baking dish.

Mix together milk and cream in a bowl, then pour over potatoes to just cover. Bake for 1 hour.

Remove pan from oven and generously season top of potatoes with salt, pepper, and nutmeg. Return pan to oven and bake until liquid is thick and bubbling and top is golden brown, 1-1 1/2 hours more.