Potato And Beet Gratin

• 2 servings
• 4 potatoes
• 1 beet
• 2 slices cheese butter, Aveleda brand
• 6 3/4 tablespoons semi-skimmed milk
• extra-virgin olive oil
• salt
• ground black pepper freshly
• grain mustard freshly ground
• 1/2 teaspoon ground nutmeg

1. Preheat oven to 200 degrees Celsius.
2. Peel the potatoes, and slice thinly in the food processor.
3. Place the potatoes in cold water, preferably with a few ice cubes.
4. Slice the beet, and wash under running water to remove the excess pink ink.
5. Brush the bottom of a low sided baking dish with a little bit of olive oil.
6. Remove the potatoes from the water, pat dry with parchment paper, and make a bed of potatoes alternating with the beets. Season between each layer with a little bit of olive oil, salt, pepper, and mustard seeds
7. Heat the milk and cheese slices in a small saucepan. Stir until the cheese melts, mix in the nutmeg. Cover the potatoes with this mixture.
8. Place in the oven, and bake for 25 minutes, or until potatoes are well cooked.

potatoes, beet, butter, semiskimmed milk, extravirgin olive oil, salt, ground black pepper, grain mustard freshly ground, ground nutmeg

Taken from www.yummly.com/recipe/Potato-and-Beet-Gratin-682816 (may not work)