Yukon Gold Potatoes and beautiful thin sliced red beets with chopped beet greens and stems, layered lovingly with copious amounts of Cabot New York Extra Sharp Cheddar cheese and topped with cream – what could be better (or more comforting?)! This no-waste Potato, Beet & Cheddar Gratin dish makes use of the whole vegetable, so there’s no need to toss the beet greens into the compost! Simply scrub the potatoes and beets thoroughly, soak the greens and stems and they are good to go. This simple-to-make, healthy au gratin potato recipe is not only especially beautiful out of the oven – the creamy cheesiness from the sharp cheddar is 100% over the top!

To make this recipe, which serves 4-6, start by preheating your oven to 375°F and prepare a 2-quart casserole dish by spraying lightly with pan spray or applying a thin coat of butter. Rub the cut side of the halved garlic clove over the bottom and sides of the pan, and discard the clove.

Next, clean the potatoes and beets thoroughly with a vegetable scrubber. There is no need to peel if your beets are cleaned well. Use a small paring knife to trim the beets and remove any slight blemishes that could trap grit. To clean the beet stems and leaves, soak in a salad spinner or in a pan of water to remove any garden dirt, then allow to dry as best you can. Chop the beet stems into small pieces about ¼”- ½” long, set aside. Chop clean beet greens into thin ribbons, and set them aside.

After you’ve cleaned and prepped your beets, take a potato and slice it very thinly, approximately ⅛-inch thick, and place it in a pan in a slightly overlapping layer. Sprinkle the potato slices with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon thyme leaves, and approximately 1½ ounces of cheese. Repeat with another layer of potato, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon thyme leaves, and approximately 1½ ounces of cheese. Slice the beets to the same thickness, and top the beet layer with the reserved beet stems and greens, sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon thyme leaves, and approximately 1½ ounces of your sharp cheddar cheese.

Finally, pour ½ cup of cream over the assembled casserole as best you can. Return to slicing the remaining potatoes and add two more layers in the same fashion as before, layering with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ tablespoon thyme leaves, and cheese (the final layer will get 2 ounces of cheese if you have been measuring specifically). You may need to push down on the casserole to keep it in the pan as it grows, but don’t worry, it will shrink into the pan as it bakes. Pour the remaining cream over the top of the casserole and cover the pan with a piece of greased aluminum foil. Place on a sheet pan to catch any eventual drips and bake for 60 minutes. Remove the foil, return the casserole to the oven and bake for an additional 15-20 minutes or until bubbly, cheesy, and golden. Allow to cool for 5-10 minutes before serving, and enjoy!

If you’re looking for more creamy, au gratin potato recipes, check out our Au Gratin Potato with Cheddar-Stout Sauce Recipe. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this breakfast dish, so please rate and review it to share your opinion with others.