*Makes 1 (3 quart) casserole
*Nutrition facts are based on the lowest number vegetables in each range in the ingredient list
This dish can be made up to a day ahead of time and refrigerated, tightly wrapped in foil. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered). **Just know that if you prep this dish ahead of time, you run the risk of the beets bleeding from sitting in the cream. This won’t effect the flavor at all, but it’ll change the look of this dish.**
To prevent the beets from bleeding:
Make sure the peeled and sliced beets are just barely coated in cream to ensure they don’t dry out while baking.
You also want to make sure the bottom layer of your baking dish is just coated with a thin layer of cream and sprinkled with Parmesan. The amount of cream used may vary just a little bit, depending on the surface area of the baking dish you’re using, so it’s best to eyeball this.
ADVERTISEMENT
