The Best Easy Beetroot Gratin (Creamy & Cheesy Baked Beets)
This unusual and comforting way of preparing beets allows you to enjoy them fresh, right after harvest. Creamy, cheesy, and lightly golden on top, this beetroot gratin is a delicious side dish or a vegetarian main course.
Table of Contents
Ingredients
Prep & Cooking Time: 1 hour 30 minutes
Serves: 4 people
- 500 g small beetroots
- 50 g butter
- 3 tablespoons flour
- 30 cl milk
- 10 cl thick cream
- 3 tablespoons grated Parmesan
- 5 tablespoons grated Gruyère cheese
- Salt & black pepper
Instructions
- Prepare the beets
Wash and scrub the beetroots under cold running water. Place them in a saucepan, cover with cold salted water, bring to a boil, then simmer for at least 1 hour until tender. Drain and let them cool slightly. - Make the béchamel sauce
Melt 40 g of butter in a saucepan. Add the flour and stir continuously with a wooden spoon for about 3 minutes without letting it brown. Gradually pour in the milk while stirring. Bring to a gentle boil, reduce the heat, and cook for 3 minutes until thickened. Set aside. - Prepare the beets
Peel the cooked beetroots and cut them in half. Butter a gratin dish. - Assemble the gratin
Arrange the halved beetroots in a single layer in the dish. Add the cream, Parmesan, and 3 tablespoons of grated Gruyère to the béchamel sauce. Season with salt and pepper, then pour the sauce over the beets. Sprinkle with the remaining Gruyère cheese. - Bake
Place the dish in a preheated oven at 180°C (350°F) and bake for about 15 minutes, until the top is nicely golden. Serve hot.
Tip
You can also prepare this gratin using larger, well-cooked beets, sliced into thick rounds before assembling.
Final Thoughts
This creamy and cheesy beetroot gratin is a spectacular twist on the classic potato side dish. The natural sweetness of the beets pairs beautifully with the savory garlic cream and melted cheese crust. It is an easy yet elegant dish that brings color and rich flavor to any weeknight dinner or holiday table!
FAQ
Can I use pre-cooked beetroots for this gratin?
Yes. Using pre-cooked or vacuum-packed beets reduces the baking time by half. Just slice them evenly and layer them directly with the cream and cheese.
How do I prevent the gratin from becoming too watery?
If you use raw beets, ensure they are dried well after slicing. Simmering the cream sauce slightly to thicken it before pouring it over the beets also helps achieve a rich, velvety texture.
What cheese works best for a beetroot gratin?
Gruyère, Emmental, or sharp Cheddar melt perfectly and offer a strong savory contrast to the sweet beets. You can also crumble some goat cheese between layers for a classic flavor pairing.
