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
½ cup turnip (or other vegetable) tops - 2
2 tablespoons olive oil - 3
3 ½ cups cooked potatoes - 4
1 cup cream - 5
½ cup grated cheese - 6
salt - 7
pepper
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 ½ cup 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 3 ½ cups cooked potatoes into thick strips and pour into the dish.
Stage 6 - 2 min.
Pour 1 cup cream over the top and season with salt and pepper.
Stage 7 - 3 min.
Add ½ cup 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 : 2.80 €
- Per person : 0.70 €
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: Röstis, Creamy artichokes, Mashed potatoes with cancoillotte cheese, Gratin of purple artichokes, Frichti from Bruxelles, ... See them all 49
Cream
Like these other recipes: Leek and egg frichti, Du Barry soup, Nanou's apple and almond cake, Chocolate tart, "Moelleux" cake batter, ... See them all 112
Turnip (or other vegetable) tops
Like these other recipes: Polenta with beetroot tops, Turnip top soup, Tenderloin steak with beetroot tops and mushrooms, Super-green, super-thrifty soup, Carrot-top pesto, ... See them all 7
Grated cheese
Like these other recipes: Spinach Mornay, Sausage buckwheat pancakes, Gougères, Cauliflower and chickpea purée, Gratin "grilled inside", ... See them all 71
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