With last Saturday being just prior to Thanksgiving I baked a ham for the family to enjoy. My sister was going to be cooking a turkey dinner on the Sunday, so I wanted to give her a day off ahead of the big day to just relax and let someone else do the cooking. Nobody was complaining!
In any case, I ended up with a quantity of leftover baked ham to use up. I did give my sister a goodly amount to take home, and I also took some over to my next-door neighbor, but I still had a fair bit to use up myself.
This recipe I am sharing with you today is for a sort of Ham and Potato Hash, with golden caramelized onions, ham and potatoes, baked in the oven with some eggs broken over top. It was an excellent way to use up some of the ham.
I have always loved hash of any kind, and it seemed only natural to me to try to make a kind of hash with some of the ham and some potatoes. I also thought to myself, ham and eggs also go very well together so I added a couple of eggs to this small-batch recipe which is just the right size for a breakfast/brunch or supper dish for two people.
I was really pleased with the way it came out. The potatoes, ham and onions were beautifully caramelized with a chef's kiss of honey mustard and went very well with the eggs. Color me happy. This was a winner!
INGREDIENTS NEEDED
TO MAKE
HAM, EGG & POTATO BAKE
Simple store cupboard ingredients and not a lot of them. Oh, and cooked ham of course!
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
My potatoes were not small, but neither were they large. They were each about 4 to 5 inches long, yielding about 3 cups of cubed potatoes
You could use deli ham if you wanted to, but I would ask for it at the deli counter and ask them to just cut one thick slice rather than slices for sandwiches. You could also use ham steaks, cubed.
I used French's Honey Dijon mustard. It has a nice flavor and a mellow heat.
I used the eggs cold from the refrigerator. If your eggs are at room temperature they will not take as long to cook.
I used ghee because I have it and I need to use it. It adds a lovely nutty flavor to the potatoes.
HOW TO COOK
HAM, EGG & POTATO BAKE
This is really quite simple. You don't need any fancy equipment either. Just a hob, skillet and oven.
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion. (I used ghee because I have it. I make my own ghee. It is relatively simple to make.)
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside. (No need to keep warm as you will be reheating it briefly with the potatoes.)
- Heat the remaining ghee/oil in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so. (They should be al dente and just starting to brown.)
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each. (I used the back of a spoon to make two shallow hollows, just the right size to hold each egg.)
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference. (It is really hard to tell when they are done but still soft. They seem jiggly all the way through. You can prick with a toothpick to check on the yolks.)
- Serve immediately.
FREQUENTLY
ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can do everything up to the point of adding the eggs ahead of time. Simply cover and refrigerate. Let come to room temperature before baking. I would bake this for 10 to 15 minutes before adding the eggs and continuing as per the recipe. This would allow for the potato mixture to be almost heated through before adding the eggs. You could also reheat the ham hash in a skillet and then add it to the baking dish, adding the eggs and proceeding as per the recipe.
DO I HAVE TO USE HAM?
No, you could use any cooked or roasted meat. Beef or pork would work very well. Essentially this is a hash with eggs added.
CAN I ADD OTHER VEGETABLES?
Chopped peppers, celery and or mushrooms would work very well.
CAN THIS BE FROZEN?
I do not recommend freezing this.
CAN THIS DISH BE DOUBLED TO FEED MORE PEOPLE?
Absolutely. Simple multiply everything by two and cook as per the recipe. You will need a larger baking dish, but the bake time should pretty much remain the same.
CAN I USE LEFTOVER COOKED POTATOES?
Absolutely. Just peel and cube. Add at the same time as you are caramelizing the ham and onions to heat through and give some golden edges.
WHAT TO SERVE
WITH
HAM, EGG & POTATO BAKE
This all depends on if you are serving this delicious dish for dinner or for breakfast. Of course, these are only suggestions, and you can serve this with whatever you want.
FOR BREAKFAST - I would serve with some hot buttered toast and glasses of cold fruit juice. You might also want to pass the brown sauce or tomato ketchup. You could also serve with hot biscuits instead of the toast, and a bowl of fresh fruit.
FOR DINNER - This would go fabulously with some baked beans and baking powder biscuits on the side. Not a fan of baked beans? Then why not serve this with some other cooked vegetables. Green Beans, Carrots, broccoli. I cannot think of a vegetable that wouldn't work. You could also serve a tossed salad on the side.
A FEW OTHER
DELICIOUS WAYS
TO USE LEFTOVER COOKED HAM
If you are like me, you are always looking for ways to use up leftover ham. Here are a few favorites that you might also enjoy!
DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect. I love this and could eat it with a spoon.
CHICKEN & HAM LASAGNA - Not your traditional lasagna. Deliciously different and makes good use of leftover cooked chicken and ham, layered with cooked spinach, cheese and a lush sauce. This is fabulously tasty!
Pin this recipe to your Cooking for Two, Breakfast or Leftover Ham boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: 2 servings
Ham, Egg & Potato Bake
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Onions, potatoes and ham, browned to caramelized perfection, seasoned with some honey mustard and then baked with eggs. The perfect weekend breakfast, or a simple weeknight supper. Cook times are subjected and vary according to your own preferences.
Ingredients
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
Instructions
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion.
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside.
- Heat the remaining ghee in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so.
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each.
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference.
- Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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One of my favorite treats in the autumn months is Apple Cider. I like to use it for baking and cooking and, of course, drinking. It is rich and loaded with beautiful apple flavors. Almost as good as eating an apple itself.
Made from pressed fresh apples, it contains no preservatives or sugar. It is the purest of apple juices in their most natural state.
Cloudy, dark and rich in flavor it lends itself to baking of course, but it also shines in delicious sauces such as the one which is used to glaze today's chicken in a most beautiful and tasty way!
This is a delicious and simple recipe for chicken thighs that I think you are really going to enjoy. The chicken is cooked perfectly and remains tender and juicy. The apple cider glaze/sauce goes wonderfully with the slight gaminess of the chicken thighs.
The chicken itself is rubbed with a subtle mix of spices and herb prior to pan roasting to tender and juicy perfection. The rich and delicious cider sauce is quite simply fabulous and very simple to make. In fact, the whole dish is a very simple dish.
Simple ingredients, simple cooking methods, wowza flavors! Autumn on a plate. This is really delicious. So tasty I wouldn't hesitate to serve this to company!
INGREDIENTS NEEDED
TO MAKE
CIDER GLAZED CHICKEN THIGHS
Simple and humble ingredients put together in the most delicious way.
- 1 TBS light olive oil
- 4 boneless, skinless chicken thighs
- 1/2 tsp either dried rosemary or thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and ground white pepper to taste
- 2 cloves garlic, peeled and minced
- 1/2 cup (120ml) fresh apple cider (not vinegar)
- 1/2 TBS Dijon mustard
- 1 fresh sprig of either rosemary or thyme
- 1 TBS butter
- chopped fresh parsley to serve
I use light olive oil because it has the same health properties of extra virgin without the cost. It has a nice mild flavor that doesn't jar or compete with other flavors either.
You could use fresh herbs if you wanted to, but this works well with dried herbs. Make sure you use onion and garlic powders, NOT salts!
See below for what Apple Cider is. Do NOT use apple cider vinegar. The two are not interchangeable.
Dijon mustard will give you a lovely warmth without the harshness of vinegar. It is delicious. I used smooth. You could use grainy, but it will give a slightly different result.
I love the flavor of white pepper in this recipe. It works very well with the flavor of the cider.
I used salted butter.
HOW TO MAKE
CIDER GLAZED CHICKEN THIGHS
- Whisk the dried thyme or rosemary, onion powder, garlic powder, paprika, salt and white pepper together in a small bowl. (This will be your seasoning mix.)
- Pat your chicken thighs dry with some paper kitchen towels and then rub them all over with the seasoning mixture. (This step helps them to brown nicer and prevents too much splattering. It also helps the seasoning to adhere to the chicken.)
- Heat the oil in a heavy bottomed skillet over medium heat. (A heavy bottom on your skillet will conduct the heat better and more evenly.)
- Once hot, add the chicken thighs and sauté for 5 minutes. Flip over and cook for an additional 5 to 6 minutes. Internal temperature should read 165*F/74*C. (The juices should run clear and not be pink in the least.)
- Remove the chicken to a plate and keep warm. (Tent with foil to hold in the heat.)
- Add the fresh garlic to the skillet and cook for about 30 seconds until quite fragrant. Do not brown. (Browned garlic can be bitter.)
- Add the cider slowly and whisk in the Dijon mustard. Add the sprig of fresh herbs. (I use a small wire whisk.)
- Cook, without disturbing, for a further 6 to 8 minutes to reduce the sauce by half. Whisk in the butter slowly to melt. (The butter will create a rich emulsion that is silky and delicious.)
- Return the chicken thighs to the skillet to heat through for a further 2 minutes. Sprinkle with parsley and serve.
WHAT TO SERVE
WITH
CIDER GLAZED CHICKEN THIGHS
This beautiful rich sauce lends itself perfectly to being served with a dish of rice on the side. Perfect for cradling all of those delicious flavors.
I like to also serve a fresh and seasonal vegetable on the side. On this day it was carrots along with some Bok choy I had in the refrigerator that needed using up. Brussels Sprouts or green beans are also lovely.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE CHICKEN THIGHS?
Feel free to use another cut of boneless, skinless chicken, but do beware that the cook times will change. In any case, know that the inside temperature of the chicken will register 165*F/74*C when done.
MUST I USE BONELESS SKINLESS CHICKEN?
Feel free to use bone in, skin on chicken. Chicken with the bone in will take a considerably longer time to cook, however. Do be sure to check the internal temperature to make sure it is cooked all the way through. Juices should not be pink and the internal temperature should reach as stated above.
CAN I USE A DIFFERENT KIND OF MUSTARD?
Dijon mustard will give you the best flavor. It has a bit of heat without being harsh or vinegary.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Simply multiply the amounts by two to give you the correct measures. Cook times will stay the same except for the sauce reduction. That will take a bit longer to reduce.
WHAT IS APPLE CIDER?
Apple Cider is the name used to describe a type of apple juice made from pressed fresh apples and containing no sugar or preservatives. It is non-alcoholic and highly perishable once opened. It is not a vinegar although you can buy apple cider vinegar. Darker and opaque than regular apple juice.
A FEW MORE
CHICKEN RECIPES SIZED FOR TWO SERVINGS
Here are a few other chicken recipes which are perfectly sized to serve just two people. Easily doubled of course. Delicious and simple as always.
EASY CHICKEN PARM - Deliciously tender and flavour filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses. You can use a good jarred marinara sauce, but if you have plenty of time do make your own. It is well worth the extra effort.
CRISPY BAKED CHICKEN & SLAW - There is something deeply satisfying about a buttery, breaded and spiced breast of chicken baked until crisp and golden brown on the outside, yet still tender inside. This gets served with a delicious and tangy fennel slaw. The two are perfect partners.
Pin this recipe to your Cooking for Two, Chicken or Main Dish boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves two
Cider Glazed Chicken Thighs
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Boneless, skinless chicken thighs, sauteed in a savory blend of spices and herbs, then glazed with a delicious apple cider & Dijon reduction. Quick, easy delicious!
Ingredients
- 1 TBS light olive oil
- 4 boneless, skinless chicken thighs
- 1/2 tsp either dried rosemary or thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and ground white pepper to taste
- 2 cloves garlic, peeled and minced
- 1/2 cup (120ml) fresh apple cider (not vinegar)
- 1/2 TBS Dijon mustard
- 1 fresh sprig of either rosemary or thyme
- 1 TBS butter
- chopped fresh parsley to serve
Instructions
- Whisk the dried thyme or rosemary, onion powder, garlic powder, paprika, salt and white pepper together in a small bowl.
- Pat your chicken thighs dry with some paper kitchen towels and then rub them all over with the seasoning mixture.
- Heat the oil in a heavy bottomed skillet over medium heat.
- Once hot, add the chicken thighs and sauté for 5 minutes. Flip over and cook for an additional 5 to 6 minutes. Internal temperature should read 165*F/74*C.
- Remove the chicken to a plate and keep warm.
- Add the fresh garlic to the skillet and cook for about 30 seconds until quite fragrant. Do not brown.
- Add the cider slowly and whisk in the Dijon mustard. Add the sprig of fresh herbs.
- Cook, without disturbing, for a further 6 to 8 minutes to reduce the sauce by half. Whisk in the butter slowly to melt.
- Return the chicken thighs to the skillet to heat through for a further 2 minutes. Sprinkle with parsley and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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I was having the family over for a pre-Thanksgiving Dinner on Saturday and I really wanted to make side dishes that were not only delicious but impressive. I also was looking for easy. Not that I am lazy or anything, but when you are cooking an assortment of different dishes for a meal, it helps that they are somewhat easy to execute!
You can't go wrong with a gratin! They always go together very easily and to be honest, they look impressive when done. They look like they take a lot more effort to make than they really do. Since this is harvest season and root vegetables are at their very freshest and finest, I decided to make one using them.
I had seen a few recipes online for root vegetable gratins that employed more than one type of vegetable. They looked beautiful and so I decided to make one using three different root vegetables rather than only one.
I used sweet potatoes, parsnips and beetroot for my gratin, which was a risk because of the propensity of beetroot to bleed its color into everything else, but I figured out a way to get around that, and I think I ended up with a beautiful bake that reminded me somewhat of a flag. In order to achieve this I treated each vegetable individually and into individual rows, with the end result being quite attractive.
You can vary the vegetables you choose to use. Any root vegetable will work well in a gratin. One of the things which makes this side dish so irresistible is the balance of texture and colors of the vegetables combined with the rich and creamy sauce, which is basically just an infused cream.
The cream thickens into a sauce while it is cooking along with the juices of the vegetables with most delicious results. The use of two cheeses in this dish complements the natural earthy sweetness of the root vegetables perfectly.
Easy to make without requiring a lot of effort, impressive to look at when done, and delicious. What more could you ask for?
INGREDIENTS NEEDED
TO MAKE
ROOT VEGETABLE GRATIN
There is nothing too out of the ordinary in this dish. The vegetables can be varied according to likes or dislikes as well.
- 4 TBS butter, melted
- 2 long sweet potatoes
- 2 large parsnips
- 2 small beets (can use turnips instead if you wish)
- 1 cup (240ml) heavy cream
- 1 ounce (28g) grated Parmesan cheese
- 1 tsp dried thyme, divided
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1 cup (115g) grated Gruyere Cheese (Or any other cheese with similar melting properties), divided
- Fresh thyme to garnish (optional)
Feel free to cut the amount of butter in half if you wish. I used half the amount this time without any problems, and that included what I used to butter the dish.
By long sweet potatoes, I mean sweet potatoes that have more of a cylindrical appearance. Longish and not much more than 2 inches in diameter.
My parsnips were also 2 inches in diameter. I used the thickest parts of them, placing the thinner bits in a baggie in the refrigerator to use in soup.
My beets were roughly 2 inches around.
If you don't like some or any of these vegetables, feel free to substitute turnips, potatoes, carrots, celeriac, etc. pretty much any root vegetable will work in this bake, so long as they are all cut and sliced to equally the same size.
I grated the garlic so that it would melt into the cream better without there being any large chunks.
You can use fresh thyme if that is what you have. Use just the leaves and double the amount.
HOW TO MAKE
ROOT VEGETABLE GRATIN
There is nothing complicated about this simple side dish. It is very impressive when done and can be the star of your dinner table!
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 3 QT (liter) shallow baking dish with a bit of the butter. (This will help prevent anything from sticking to the dish.)
- Whisk the cream together with the remaining melted butter, the Parmesan cheese, dried thyme and grated garlic. Pour 1/4 of it into the bottom of the baking dish. Set the remainder aside. (I grate the garlic so it gets mixed into the cream equally.)
- Peel your vegetables and cut them into 1/4-inch-thick rounds. (You can use a mandoline to cut them into 1/4 inch thick slices. If your potatoes are quite large, cut them in half lengthwise and then cut into half moons 1/4 inch thick.)
- Put the sweet potatoes into a bowl with 1/3 of the remaining cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top. (Consult photos for an idea of how to layer the vegetables in the baking dish.)
- Put the parsnips into a bowl with another 1/3 of the cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top.
- Put the beets into a bowl with the remainder of the cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top. (The beets are done last to help keep their color from bleeding into everything else, giving you a much more attractive finish.)
- Cover the baking dish tightly with aluminum foil. Place onto a baking sheet. (The baking sheet allows for ease of taking the gratin dish in and out of the oven and allows for an easier clean up should the cream boil over.)
- Bake for 40 minutes.
- Uncover and sprinkle with the Gruyere cheese. Bake uncovered for another 35 to 40 minutes, until the vegetables are tender, the casserole is lovely and bubbling and golden brown.
- Let stand for a few minutes prior to serving. Garnish with fresh thyme if desired.
WHAT TO SERVE
WITH
ROOT VEGETABLE GRATIN
This works very well as a side dish to serve alongside of most roasted meats and poultry. It also makes a great Vegetarian main dish. To serve it as a main dish simply accompany it with some crusty bread and a salad on the side.
FREQUENTLY ASKED QUESTIONS
CAN I VARY THE VEGETABLES?
There is no need to use the vegetables I have called for in this recipe. This is a recipe which will work with any combination of root vegetables. If you are not fond of the combination I have suggested or if you have a hard time availing yourself of any one of them feel free to substitute root vegetables that you do enjoy and can get easily. Just be sure to peel them and slice them thinly into 1/4-inch-thick slices.
CAN I VARY THE CHEESES?
Yes. Feel free to substitute the cheeses for any cheese that you have to hand that has good melting properties. Cheddar works well. So does Swiss or Fontina.
CAN THIS BE MADE AHEAD OF TIME?
Certainly. You can make this up to 24 hour ahead of time. Simply assemble and then cover and store in the refrigerator. Bring to room temperature before baking.
HOW DO I STORE ANY LEFTOVERS?
Store any leftovers, wrapped, in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.
CAN THIS BE FROZEN?
I do not recommend freezing this due to the propensity for cream to separate when it is frozen.
A FEW OTHER GRATIN
DISHES THAT YOU MIGHT ALSO ENJOY
Gratin vegetable dishes make fabulous sides or even main dishes for vegetarians. Here are a few other options for you to enjoy!
CABBAGE, CHEESE & MUSTARD GRATIN - blanched wedges of cabbage are placed into a buttered gratin dish and napped with a delectable cheese and mustard bechamel sauce. Topped with buttered crumbs it is baked until the cabbage melts in the mouth. This is fabulously delicious.
BUTTERNUT SQUASH GRATIN - Butternut squash is particularly good done this way. The squash is nice and sweet and goes so very well with the savory elements of the sauce. Rich and delicious, it is an excellent use of a simple vegetable. The crumb topping adds just the right touch. Fabulous as a vegetarian main or as a side to a special meal.
Pin this recipe to your Side dish, Holiday or Vegetable boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 - 6 servings
Cheesy Root Vegetable Gratin
Prep time: 20 MinCook time: 1 H & 18 MTotal time: 1 H & 38 M
A rich and delicious side dish that would make a fabulous holiday side. This tasty gratin showcases the season's best in the tastiest way!
Ingredients
- 4 TBS butter, melted
- 2 long sweet potatoes
- 2 large parsnips
- 2 small beets (can use turnips instead if you wish)
- 1 cup (240ml) heavy cream
- 1 ounce (28g) grated Parmesan cheese
- 1 tsp dried thyme, divided
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1 cup (115g) grated Gruyere Cheese (Or any other cheese with similar melting properties), divided
- Fresh thyme to garnish (optional)
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 3 QT (liter) shallow baking dish with a bit of the butter.
- Whisk the cream together with the remaining melted butter, the Parmesan cheese, dried thyme and grated garlic. Pour 1/4 of it into the bottom of the baking dish. Set the remainder aside.
- Peel your vegetables and cut them into 1/4-inch-thick rounds.
- Put the sweet potatoes into a bowl with 1/3 of the remaining cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top.
- Put the parsnips into a bowl with another 1/3 of the cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top.
- Put the beets into a bowl with the remainder of the cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top.
- Cover the baking dish tightly with aluminum foil. Place onto a baking sheet.
- Bake for 40 minutes.
- Uncover and sprinkle with the Gruyere cheese. Bake uncovered for another 35 to 40 minutes, until the vegetables are tender, the casserole is lovely and bubbling and golden brown.
- Let stand for a few minutes prior to serving. Garnish with fresh thyme if desired.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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