Beetroot Gratin with Fontina & Walnuts
Beetroot Gratin with Fontina is a creamy, cheesy, and elegant side dish with earthy thyme, crunchy walnuts, and layers of tender beets.
Servings 6 Servings
Ingredients
- butter for greasing
- 6 medium beets peeled and thinly sliced with a mandoline or sharp knife
- 2-3 tbsp olive oil
- 6 oz fontina cheese shredded
- 2 tsp fresh thyme minced
- kosher salt to taste
- black pepper to taste
- 3 tbsp heavy cream
- 3 tbsp walnuts coarsely chopped
Instructions
- Preheat the oven to 375 degrees F. Butter an 8-inch baking dish.
- In a large bowl, combine the beets and olive oil and toss gently to coat. In a small bowl, stir together the cheese and thyme. Arrange about one-fourth of the beets in the bottom of the prepared dish, overlapping them very slightly. Sprinkle about one-fourth of the cheese and thyme mixture over the beets and season lightly with salt and pepper. Repeat to make 3 more layers, sprinkling the last layer of the herbed cheese with a little more salt and pepper. Drizzle the cream over the surface and sprinkle with walnuts on top.
- Bake until the beets are tender and the walnuts are nicely browned, about 45 minutes. Remove the gratin from the oven and let rest for 5 minutes before serving.
Notes
Tips for Storing
Yes, assemble the dish up to one day in advance, cover, and refrigerate. Bake just before serving. Do I need to pre-cook the beets?
No, thinly slicing the beets ensures they cook fully in the oven. Can I make this dairy-free?
Yes, use a dairy-free cream and cheese substitute. While flavor changes slightly, it still works well. What’s the best way to slice beets thinly?
A mandoline slicer gives the most consistent results, but a sharp knife also works with careful slicing. Can I freeze Beetroot Gratin?
Freezing is not recommended, as cream and cheese can separate. Stick to refrigerating leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven until warmed through to maintain crispness.
- Avoid microwaving, as it can make the beets rubbery and the cheese greasy.
- Gratin can be assembled a day ahead and baked just before serving.
Yes, assemble the dish up to one day in advance, cover, and refrigerate. Bake just before serving. Do I need to pre-cook the beets?
No, thinly slicing the beets ensures they cook fully in the oven. Can I make this dairy-free?
Yes, use a dairy-free cream and cheese substitute. While flavor changes slightly, it still works well. What’s the best way to slice beets thinly?
A mandoline slicer gives the most consistent results, but a sharp knife also works with careful slicing. Can I freeze Beetroot Gratin?
Freezing is not recommended, as cream and cheese can separate. Stick to refrigerating leftovers.
Nutrition
Calories: 246kcal | Carbohydrates: 9g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 293mg | Potassium: 318mg | Fiber: 3g | Sugar: 6g | Vitamin A: 429IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 1mg
