Potato And Beetroot Gratin - cooking recipe

Ingredients

500 ml double cream
3 garlic cloves, sliced
2 teaspoons dried thyme
750 g white potatoes (about 2 large)
350 g beetroots, peeled (about 3 medium)

Preparation

Preheat oven to 190 degrees C, Gas mark 5. Put cream garlic and thyme in saucepan and bring to a slow simmer over medium heat. Let garlic and thyme infuse about 10 minutes, pass through a sieve into a jug and set aside. Discard garlic and thyme.
Slice potatoes and beetroot as thin as possible (a mandolin is good for this, or the slicing blade on a food processor).
Pour a thin layer of cream into a deep 2 litre dish. (I use a souffle dish). Layer half the potatoes on top of the cream. Pour over more cream and season with salt and pepper. Add all the beetroot in 1 layer. Add more cream, season, and top with the rest of the potatoes. Pour over remaining cream and season one last time.
Bake in preheated oven 30-35 minutes or until golden and bubbling and top layer has just crisped up. (You may need to cover with foil halfway through cooking time to prevent top layer burning).