Beet Gratin

We had new guests at the Thanksgiving table and they insisted on contributing a dish, and this is what they made.  It was astoundingly good, and I would never have found it without them.  Word has it that it comes from the British duo Two Fat Ladies. Picture is a double recipe.  It may not look fabulous, but it is really amazing, if you like beets.  The cheese is an unexpected ingredient but it makes the dish.



6 beets, boiled and peeled (small beets)
3/4 c. grated cheddar cheese
1/2 c. Parmesan cheese
1 1/2 c. heavy cream
salt and pepper
bread crumbs
butter



Chop the beets coarsely.  Butter a gratin dish and sprinkle a third of the mixed cheeses. Put in half the beets, followed by another third of the cheese.  Repeat.  Add cream so it gets to the top of the beets.  Season with salt and pepper.  Top with bread crumbs, and dot with a little butter.  Bake in a preheated oven for 45 minutes at 250 degrees.  Should be bubbling and the cream a bit absorbed into the beets.