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.
18 K
55 min.
Easy
8 people
7 IngredientsLast modified on: May 19th 2025
For 8 people, you will need:
- 1
1 cup beet tops - 2
4 tablespoons olive oil - 3
6 ¾ cups cooked potatoes - 4
2 cups + 2 tablespoons cream - 5
¾ 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 1 cup beet tops.
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 6 ¾ cups cooked potatoes into thick strips and pour into the dish.
Stage 6 - 2 min.
Pour 2 cups + 2 tablespoons cream over the top and season with salt and pepper.
Stage 7 - 3 min.
Add ¾ 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 | 90 RDI=40 % | 350 RDI=30 % | 250 RDI=40 % | 3,940 RDI=200 % | 16,480 RDI: 200 % |
| 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 8 people : 5.60 €
- Per person : 0.70 €
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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: Bistro-style cabbage salad, Green beans and potatoes with Morbier cream sauce, Gratin of Endives with Mont d'Or, Green Piedmont Salad, Chicken with spinach in a cream sauce , ... See them all 51
Cream
Like these other recipes: Baker's tuna and mushroom tart, "BN style" chocolate-filled biscuits, Courgette tart with mint, Courgettes (zuchinis) , Bounty-style tart for Alison, ... See them all 115
Beet tops
Like these other recipes: Polenta with beetroot tops, Beet leaf pesto, Tenderloin steak with beetroot tops and mushrooms, "Au vert" beef, ... See them all 4
Grated cheese
Like these other recipes: Bolognaise lasagne, Mushroom Pancakes au Gratin, Alpine gratin, Thin spinach and potato tart, White bean gratin "à l'italienne", ... See them all 72
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