Free Recipe Beets Dauphnois

Recipe Type: Free Casserole Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Beets Dauphnois Recipe

6 Beets (1 lb.)
1 c Chicken stock
1/2 c Cream
1/2 c Scallions or onions
;chopped
2 Garlic cloves
;peeled and minced
1 tb Fresh tarragon (1 tsp. dry)
1/2 c Cheddar or Swiss cheese
;grated

Beets Dauphnois Preparation

The author writes: A color version of the familiar scalloped potatoes…a hearty dish served alongside broiled fish and brown rice. Scrub beets; trim stem end to 1/2 . Leave root end intact. In a large saucepan, boil beets for 25 minutes, until just tender enough to stick a knife through the center. Drain; peel and slice in 1/4 discs. Preheat oven to 400 F. In a saucepan, combine beet slices, chicken stock, cream, scallions, garlic and tarragon. Bring to a boil. Stir and remove from heat. Butter a 1 1/2 qt. gratin dish and spread the beet mixture out. Sprinkle with grated cheese. Bake 30 minutes. Recipe developed by Ellen Ogden. In The Cook’s Garden catalog, Vol. 9, No. 1. Spring 1992. Pg. 6. Posted by Cathy Harned. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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