Teltower Beetroot Casserole

Ingredients

• butter (for the pan)
• 1 Garlic clove
• 400 g waxy potatoes
• 400 g Teltower beetroot
• 350 ml whipping cream
• 2 tbsp seaweed horseradish (jarred)
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 100 g freshly grated cheese (e.g., Emmental)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with top and bottom heat.

2. 2.

   Grease a gratin dish and rub it with a pressed garlic clove. Peel the potatoes and beetroot, then slice them thinly or cut into wedges. Layer them in a brick‑like pattern in the dish. Whisk the cream with the horseradish, season with salt, pepper, and nutmeg, pour over the vegetables, and sprinkle with cheese. Bake for 35–40 minutes in the preheated oven.

3. 3.

   Remove the finished gratin from the oven and serve immediately.