Yukon Gold Potatoes and beautiful thin sliced red beets with chopped beet greens and stems, layered lovingly with copious amounts of Cabot New York Extra Sharp Cheddar and topped with cream… holy wow! This no- waste dish makes use of the whole vegetable, no need to toss the beet greens into the compost, just thoroughly scrub the potatoes and beets, soak the greens and stems and they are good to go. In addition to being especially beautiful out of the oven, the creamy cheesiness is 100% over the top!
1 clove garlic, halved
4-5 sprigs fresh thyme, leaves removed, divided (about 1 tablespoon)
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
5-6 medium Yukon Gold Potatoes (about 2½ pounds)
2-3 small to medium red beets with stems and leaves removed and reserved (about 5 ounces of beets afer stems and leaves are removed)
8 ounces Cabot New York Extra Sharp Cheddar, grated (about 2 cups)
1 cup heavy cream
Prep: 1 hr 5 mins | Cook: 1 hr 10 mins | Total: 2 hrs 15 mins
PREHEAT oven to 375°F and prepare a 2 quart casserole spraying lightly with pan spray or applying a thin coat of butter. Rub the cut side of the halved garlic clove over the bottom and sides of the pan, discard clove.
CLEAN the potatoes and beets thoroughly with a vegetable scrubber, there is no need to peel if cleaned well. Use a small paring knife to trim the beets and remove any slight blemishes that could trap grit. To clean the beet stems and leaves, soak in a salad spinner or in a pan of water to remove any garden dirt, then allow to dry as best you can. Chop the beet stems into small pieces about ¼”- ½” long, set aside. Chop clean beet greens into thin ribbons, set aside.
SLICE a potato and slice very thin, approximately ⅛” thick, and place in pan in a slightly overlapping layer. Sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon thyme leaves and approximately 1½ ounces of cheese. Repeat with another layer of potato,¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon thyme leaves and approximately 1½ ounces of cheese. Slice the beets to the same thickness, and top the beet layer with the reserved beet stems and greens, sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon thyme leaves and approximately 1½ ounces of cheese.
POUR ½ cup of cream over the assembled casserole as best you can. Return to slicing the remaining potatoes and add two more layers in the same fashion as before, layering with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon thyme leaves, and cheese (the final layer will get 2 ounces of cheese if you have been measuring specifically). You may need to push down on the casserole to keep it in the pan as it grows, but don’t worry, it will shrink into the pan as it bakes. Pour the remaining cream over the top of the casserole and cover the pan with a piece of greased aluminum foil. Place on a sheet pan to catch any eventual drips and bake for 60 minutes. Remove the foil, return the casserole to the oven and bake for an additional 15-20 minutes or until bubbly, cheesy and golden. Allow to cool for 5-10 minutes before serving.
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