This Winter Beetroot Potato Horseradish Gratin is perhaps something best served around Halloween when loud bold colours seem more acceptable on the dinner plate, though I must add orange is the real colour of Halloween, not Gothic blood wine colours.
This a dish that was made from scratch, from peeling and cooking the beetroot (which were from my own garden plot) to making the sauce, the only shortcut I used was horseradish sauce from a jar. I have seen fresh horseradish root in the city of Cardiff, but its very expensive and I would only want a tablespoon or two, not the whole root - so its from a jar, no shame in that.
You could make this grating completely with beetroot, but I thought it might be too overpowering and alternated it with sliced potatoes. This recipe is vegetarian, but it can easily be made vegan.
I served the Beetroot Potato Horseradish Gratin enjoyed it with Cauldron Lincolnshire sausages which I prefer to the other supermarket brands. I find the Cauldron ones are a lot more succulent and flavoursome, many others vegan and vegetarian sausages are just shaped like a sausage and taste of nothing.
The Beetroot Potato Horseradish Gratin was surprisingly quite nice, I say this as I still consider myself a convert to the beetroot club, I never liked it when I was a child. The gratin was sweet and earthy, a little punch in the mouth from the horseradish - so make sure its good horseradish and the colour is something you just have to accept and you will, if you like beetroot.
Okay its been a long long time since I joined in with Food 'N' Flix, so this month I am joining in as our host Kahakai Kitchen has chosen Beetlejuice. One of my favourite movies. I loved Lydias played by the fantastic Winona Ryders line 'because I too am strange and unusual'. I watch Beetlejuice every year. There is not much in the way of food or even beetroot juice, but I took inspiration from the Beet colour that runs throughout the movie: from the welcoming door of the couples home Adam and Barbara played by Gina Davis and Alec Baldwin. The barn where the couple crash under, to the designer Ortho outfits, from his ties to his socks even his house gown was Beet coloured. The beet colour is splashed loud in our face when we are shown Lydia's wedding dress and even Betlguise (pronounced Beetlejuice) own groom suited outfit is Beet and white, which brings me to my Beetroot Gratin as it perfectly matches with Betleguise outfit!. By the way did you know Betleguise is actually a red star, it the ninth brightest star in the night sky and second brightest in the constellation of Orion.
Winter Beetroot Horseradish Gratin
Serves 6 as an accompaniment
For the Horseradish Sauce
30g butter or vegan margarine
30g plain flour
300ml milk or non-dairy or plant based milk
2 tablespoons double cream or soy cream
2 tablespoons good creamed horseradish or horseradish powder (mixed into the soya cream)
Salt and pepper to taste
For the Potato and Beetroot
400g beetroot, cooked whole, peeled and sliced
400g parboiled potatoes, peeled and sliced
4 tablespoons stale breadcrumbs or panko breadcrumbs
1 tablespoons cheese, grated
To make the sauce, melt the butter in a pan then stir in the flour. Stir on low heat, then stir in the milk, bring to the boil, stirring all the time to thicken.
Stir in the double cream and horseradish.
Season to taste.
In a 12inch gratin dish, arrange the beetroot first followed the potatoes and continue this until all used up. Then pour over the sauce.
Mix the breadcrumbs and cheese.
Bake for 30 minutes or until golden
Serve straight away.
Preheat the oven to gas mark 6/200oc.
Adapted from The Complete Sophie Grigson Cookbook
I am also sharing this Beetroot Gratin with Casa Costello for Bake of the Week. Saucy Saturdays, Simple and In Season hosted by Feeding Boys; Meat Free Mondays and Slow Cooked Challenge hosted by Farmers Girl and Baking Queen74.