My wife MacKenzie is an amazing cook - she is super creative and great at finding ways to use up produce that is in season. One of my favorite dishes she makes is beet gratin. It's soft, smoky, salty, cheesy and delicious. If you try it, I know you will love it. Here is the recipe in her own words.
Ingredients
- Beets (Steel Pony Farms)
- Thyme (Steel Pony Farms)
- Gouda (Sylvan Star - Medium Gouda)
- Olive Oil
- Liquid Smoke
- Salt to taste
Method
- Choose a baking dish appropriately sized depending on how many people you're feeding. I use my 9x13in baking dish when bringing it to a party.
- Preheat the oven to 350 degrees.
- Slice your beets as thinly and evenly as possible. I use a mandolin with extreme caution.
- Create one flat layer of beets, then sprinkle with a little thyme, olive oil and cheese. Continue that process until you're satisfied with the height of your casserole.
- I drizzle a little liquid smoke and salt to season on one layer - it doesn't matter which one. I normally fit around 5-6 layers.
- Once you've completed your final layer add copious amounts of cheese to top.
- Put it the oven for approximately 45-60 minutes.
It varies depending on how thinly you've sliced your beets. Make sure that the beets are soft and the cheese is bubbly and golden before you take it out of the oven.