Potato and Beet Boulangere
layers of thinly sliced beetroot, potato and onion seasoned with butter, rosemary, thyme and vegetable stock then oven baked
Servings: 4
Calories: 226kcal
Ingredients
- 1 pound beets about 4 medium
- 1 pound white potatoes about 4 medium
- 1 onion
- 3 Tablespoons butter
- 1 Tablespoons minced rosemary
- 1 Tablespoons thyme leaves
- ½ cup vegetable stock
Instructions
- Preheat your oven to 400℉
- Prep the beets and potatoes by slicing off the end and using a peeler to remove the remaining skin.
- Using a mandolin on the thinnest slice setting, slice the potatoes, beets and onion. Keep them separate for now.
- Use a small amount of butter to grease the bottom of a 10 inch cast iron skillet.
- Create a layer of beet slices on the bottom of the skillet using half of the beet slices, then scatter ⅓ of the onions on top. Sprinkle with rosemary and thyme and a few dollops of butter then season with salt and pepper.
- Repeat with the remaining beet slices.
- Create a layer of potato slices on top of the beet layer. Scatter the remaining onions, rosemary and thyme on top then spread the remaining butter across the layer.
- Top with a layer of the remaining potato.
- Pour the stock evenly over the dish, then drizzle the top with a bit of olive oil.
- Bake the skillet in the oven for 25 minutes, then reduce the heat to 350℉ and bake for another 30 mins.
- Remove skillet from the oven and allow it to cool about 10 minutes before serving.
Nutrition
Calories: 226kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 289mg | Potassium: 899mg | Fiber: 6g | Sugar: 10g | Vitamin A: 448IU | Vitamin C: 33mg | Calcium: 48mg | Iron: 2mg