Beet & Potato Gratin

I made this the frustrating way by using baby beets and thumb fingerling potatoes that we received in our CSA-ish box.  I do not recommend using small beets and small potatoes to make this dish as it will take you more time to skin them and you'll have to be much more careful when it comes to your fingertips!

1 tbsp butter
1 pound beets
1 pound red potatoes (or really any kind you fancy, but I would recommend a good rich one)
2/3 cup unsweetened MimiCreme
3/4 cup softened goat cheese
1/2 cup gluten free bread crumbs (mine were Glutino, corn-based)


Preheat the oven to 400 degrees.
Grease an 8x8 inch glass or ceramic baking dish with butter, set aside.
Wash and peel the beets. Slice the beets about 1/6 inch thick, or thinner if you have a mandoline and toss in a medium sized bowl.
Wash and peel the potatoes, plunking them in a small bowl filled with cold water to keep them from turning brown or pink. Take one potato out at a time and slice about 1/6 inch thick, or thinner if you have mandoline and toss in with the beets.
In a small bowl, whisk together the MimiCreme and softened goat cheese until smooth.
Make a layer of beets and potatoes in the bottom of the baking dish.
Using a silicone spatula, spread a layer of the MimiCreme and goat cheese mixture over the potatoes and beets.
Sprinkle a light layer of gluten free bread crumbs over the mixture.
Repeat the layering process until you're out of ingredients, it took me only 3 layers with the small potatoes and beets.
Bake in the oven for about an hour or until the beets and potatoes are soft and can be pierced with a fork.


Serves 2.