Beet Gratin Recipe - Cooking Index
Beet Gratin Recipe - Cooking Index
| 4 cups | 948ml | Sliced beets (both red and yellow) - 1/2" thick slices |
| 1 cup | 62g / 2.2oz | Thinly-sliced onions |
| 2 cups | 292g / 10oz | Seasoned bread crumbs |
| 3 tablespoons | 45ml | Butter |
| Olive oil - for drizzling | ||
| Parmesan cheese - for sprinkling | ||
| Bayou Blast - {Emeril's Creole Seasoning} - see * Note | ||
| Salt - to taste | ||
| Freshly-ground white pepper - to taste |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat oven to 375 degrees.
In a buttered gratin or heavy baking dish, layer beets, onions and half of the bread crumbs, dotting each with butter and seasoning each layer with olive oil, Parmesan cheese, Bayou Blast and salt and pepper, to taste. Finish with bread crumb layer on top.
Bake, covered, 45 minutes. Uncover and continue baking 15 minutes more, or until top is browned and bubbly. Serve directly from dish.
This recipe yields 8 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.