Beetroot Gratin

Total time: 35m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 467 Kcal, 28g Protein, 22g Carbohydrates, 28g Fat


  • 300 g Raclette cheese slices mit Pfeffer
  • 800 g cooked beets
  • Icing:
  • 2 eggs
  • 2 dl milk
  • 1 tsp. tarragon leaves
  • 0.5 tsp. salt
  • 1 brown bread rolls (z.B. Nussbrötli, ca. 70 g)

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  • Peel the beetroot, cut in half lengthways and then cut crossways into slices approx. 1 cm thick. Cut the slices of cheese crossways into thirds. Layer them in a greased, ovenproof dish (approx. 2 litres) so that the cheese slices slightly overlap the beetroot.
  • Icing:

    Mix together the milk and eggs. Finely chop the tarragon, add along with the salt, mix well. Pour the sauce over the ramekin. Cut the bread into cubes and sprinkle over the top. Bake for approx. 20 mins. in the lower half of an oven preheated to 220°C.
  • Tipp:

    Raclettekäse mit Pfeffer durch normalen Raclettekäse ersetzen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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