• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Beets Dauphnois

  • Recipe Submitted by on

Category: Casseroles, Side Dishes, Vegetables, Cheese

 Ingredients List

  • 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


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.

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