Gratin of beet tops and potatoes
In a very classic gratin, here's a pairing that's a little less classic: beet tops with potatoes.
The tops add a slight bitterness that complements the sweetness of the potatoes, cream and cheese.
The tops add a slight bitterness that complements the sweetness of the potatoes, cream and cheese.
11 K
55 min.
Easy
4 people
7 IngredientsLast modified on: October 8th 2023
For 4 people, you will need:
- 1
200 g turnip (or other vegetable) tops - 2
2 tablespoons olive oil - 3
800 g cooked potatoes - 4
250 g cream - 5
80 g grated cheese - 6
salt - 7
pepper - Total weight: 1,360 grams
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 6 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cut, wash and drain 200 g turnip (or other vegetable) tops, in this case from beet.
Stage 2 - 3 min.
Stage 3 - 3 min.
...and "drop", i.e. reduce to a very small volume of tenderized tops, stirring regularly for 2 or 3 minutes with a wooden spatula.
Stage 4 - 4 min.
Preheat the oven to 200°C (390°F).
Butter a gratin dish and place the leaves in the bottom.
Season with salt and pepper.
Butter a gratin dish and place the leaves in the bottom.
Season with salt and pepper.
Stage 5 - 5 min.
Cut 800 g cooked potatoes into thick strips and pour into the dish.
Stage 6 - 2 min.
Pour 250 g cream over the top and season with salt and pepper.
Stage 7 - 3 min.
Add 80 g grated cheese.
Stage 8 - 30 min.
Bake for 25-30 minutes, until the top is golden brown.
Remarks
You can use tops other than beet: radishes, turnips or even spinach.
The proportions are only indicative, so don't hesitate to adapt.
The proportions are only indicative, so don't hesitate to adapt.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 170 RDI=20 % | 130 RDI=20 % | 1,970 RDI=100 % | 8,240 RDI: 100 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 9 RDI=1 % | 140 RDI=7 % | 610 RDI: 7 % |
| Per person | 10 RDI=4 % | 40 RDI=4 % | 30 RDI=5 % | 490 RDI=30 % | 2,060 RDI: 30 % |
How much will it cost?
- For 4 people : £2.35
- Per person : £0.60
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Warm scallop and cabbage salad, Crispy potato galette with leeks, Gratin du Nord, Eggs Comtoise, Purée of Jerusalem artichokes with foie gras, ... See them all 49
Cream
Like these other recipes: Pan-fried salmon with white cabbage, Du Barry soup, Spaghetti with smoked salmon, Grilled fillet of salmon with corn-salad cream, Cream and herb dressing, ... See them all 112
Turnip (or other vegetable) tops
Like these other recipes: Tenderloin steak with beetroot tops and mushrooms, Turnip top soup, Carrot-top pesto, "Au vert" beef, The strange gratin, ... See them all 7
Grated cheese
Like these other recipes: Cheese Soufflé, Stuffed mushrooms au gratin, Spicy mustard cauliflower cheese, Breton galettes (pancakes), Cauliflower and chickpea purée, ... See them all 71
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