Beet Gratin With Gruyère And Thyme
- Unsalted butter
- 4 large beets, skin removed
- Extra-virgin olive oil
- 4 ounces Gruyere cheese, finely grated
- 1-2 tablespoons fresh thyme
- Ground nutmeg
- Salt
- Freshly ground black pepper
- Preheat oven to 350 F. Butter 4 ramekins (or a medium sized gratin dish.)
- Thinly slice beets with a mandoline. Arrange one layer of sliced beets in each ramekin - one slice may fit perfectly. (Alternatively, arrange slices, slightly overlapping, in one layer in gratin dish.)
- Lightly brush beets with olive oil. Sprinkle with cheese, a little thyme and a pinch of nutmeg. Lightly sprinkle with salt and pepper. Repeat layering process until there are no more beets, pressing down lightly after each layer is assembled. Make sure that the top has a generous covering of Gruyere cheese.
- Bake in oven until gratin is bubbling, cheese is golden and beets are tender, about 45 minutes. Serve warm with fresh thyme sprigs as garnish.
butter, beets, extravirgin olive oil, gruyuere cheese, thyme, ground nutmeg, salt, freshly ground black pepper
Taken from food52.com/recipes/7747-beet-gratin-with-gruyere-and-thyme (may not work)