Beetroot Dauphinoise. With Horseradish and Sage.

Gosh I'm sorry for being such a slacker recently.  My mother in law gave me a knitting lesson before we left the UK and now I'm getting obsessed. Truely obsessed - I've nearly finished knitting all my relative's Christmas pressies and it's only August.  But one has to eat...

This is a fab side dish recipe to serve along side mackarel, salmon, beef or lamb.  You simply layer up beetroot and potato, spread over some horseradish sauce, cover with a creamy mixture and pop in the oven.  It is so delicious and the colour completely fabulous.

Ingredients (serves 4-6)

500 g potatoes
500 g beetroot
4 tbsp creamed horseradish sauce
2 handfuls sage leaves
500 ml double cream
100 ml whole milk
Salt and black pepper

Method
1. Heat the oven to 180C.  Boil the beetroot, skin on, for 30-40 minutes or until tender.
2. Finely slice the potato leaving the skin on (try and get the slices to be transparent), peel the beetroot and thinly slice.

3. Layer the potato and beetroot slices in an oven proof dish, spreading over some horseradish sauce and sprinkling over the sage as you go. Finish with a layer of potatoes and beetroot.

4. Mix the cream and milk in a saucepan and add the seasoning.  Bring to boiling point then pour over the potato/beetroot stack.

Bake on a baking tray in the oven for an hour or until golden on top and bubbling.  Serve hot.

What fun.