Beets and Potatoes Au Gratin
Bake beets and potatoes au gratin with mozzarella, Parmesan, garlic, and herbs. This colorful, creamy side dish has tender layers and a golden cheese topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Saucepan
- Whisk
- Round casserole dish
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Peeler
- Cutting board
- Measuring cup
- Mixing bowl
- Spoon
- Stove
- Grater
- Kitchen towel
- Pastry brush
- Spatula
- Serving knife
- Plate
Ingredients
- 2 cups half-and-half
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 pinch nutmeg
- 3 medium potatoes
- 3 medium red beets
- 1-1/2 cups grated mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
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