Roasted Beet Northern Irish Gratin
A hearty, comforting side dish featuring roasted beets topped with a creamy gratin made with richly flavored cheeses and northern irish ingredients.
Ingredients
- ●2 large Roasted Beetspeeled and sliced
- ●1/2 cup, shredded Northern Irish Cheddar Cheesepreferably mature
- ●2 tablespoons Butterunsalted
- ●2 tablespoons All-Purpose Flourgluten-free if necessary
- ●1 cup Milkwhole or low-fat
- ●to taste Salt
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large saucepan, combine the sliced beets and enough cold water to cover them. Bring to a boil, then reduce the heat to a simmer and cook until the beets are tender, about 20-25 minutes.
- 3
Drain the beets and let them cool slightly. Then, peel and slice them into 1/4-inch thick rounds.
- 4
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk to make a roux, cooking for 1-2 minutes.
- 5
Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- 6
Remove the saucepan from the heat and stir in the shredded cheese until melted and smooth. Season with salt to taste.
- 7
In a greased 9x13-inch baking dish, arrange a layer of the roasted beet slices. Spoon the cheese sauce over the beets, followed by another layer of beets.
- 8
Repeat the layering process, ending with a layer of cheese sauce on top.
- 9
Transfer the dish to the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the gratin is heated through.
- 10
Remove the gratin from the oven and let it cool for a few minutes before serving.