1 1/2 lb (700 g) potatoes, cooked and sliced
8 oz (225 g) beetroot (beet), cooked and sliced
1 1/4 cups (10 fl oz) 300 ml thick onion sauce, ready-made (see below)
2 oz (50 g) cheese, grated
dried breadcrumbs
8 oz (225 g) beetroot (beet), cooked and sliced
1 1/4 cups (10 fl oz) 300 ml thick onion sauce, ready-made (see below)
2 oz (50 g) cheese, grated
dried breadcrumbs
for the onion sauce
2 onions, peeled and chopped
1/2 pint (280 ml) milk
1 bay leaf
4 cloves
1 oz (30 g) soft white breadcrumbs
1 Tbsp (1/2 oz) 15 g butter
freshly grated nutmeg
salt pepper
1/2 pint (280 ml) milk
1 bay leaf
4 cloves
1 oz (30 g) soft white breadcrumbs
1 Tbsp (1/2 oz) 15 g butter
freshly grated nutmeg
salt pepper
method
1. Fill a lightly buttered casserole dish with layers of potatoes and beetroot slices.
2. Pour over the onion sauce.
3. Cover the top with grated cheese and sprinkle with breadcrumbs.
4. Bake in the oven Gas mark 5, 375°F (190°C) for 30 minutes, until nicely browned.
2. Rub through a sieve and mix with the breadcrumbs and butter.
3. Season to taste with nutmeg, salt and pepper.
2. Pour over the onion sauce.
3. Cover the top with grated cheese and sprinkle with breadcrumbs.
4. Bake in the oven Gas mark 5, 375°F (190°C) for 30 minutes, until nicely browned.
to make the onion sauce
1. Cover the onions with milk. Add the cloves and bay leaf and simmer until the onion is tender.2. Rub through a sieve and mix with the breadcrumbs and butter.
3. Season to taste with nutmeg, salt and pepper.
serving amount
serves 6
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