Beet & Potato Gratin with Greens

The gratin is a hearty dish that’s reminiscent of mom’s home cooking. We’re adding a twist to this dish by adding colorful beets and leafy greens to the traditional white potatoes to boost the nutritional value. Use kale, chard, or spinach for the greens in this recipe, or even better – make use of the whole veggie by including the beet greens!

With a golden crust of Gruyére cheese on top and filling root veggies inside, this dish is sure to be a hit with kids and adults alike. Serve as a side with roast chicken, or alongside a baked ham during special holiday meals!

 Beet & Potato Gratin with Greens

 Serves approx. 9 


1/2 stick grass-fed butter
1 small onion, peeled and chopped
1/2 lb dark leafy greens, roughly chopped
Generous pinch of nutmeg
1 1/2 cups organic heavy cream (whole milk will do)
2 garlic cloves, minced
2 tbsp flour
1 lb mixed beets (about 4), peeled and sliced into 1/4 in thick rounds
1 lb yukon gold potatoes (about 3 medium), peeled and sliced into 1/4 in thick rounds
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
Dash of sea salt
Pinch of black pepper
3/4 cup Gruyére cheese, grated


Prep the greens:

1. Over medium heat in a large stovetop pot, cook onion with 2 tbsp butter until they become soft and translucent; Add the stir fry greens, nutmeg, and a pinch of salt and pepper; cook for about 5 minutes until the greens wilt.

2. Transfer to a cheesecloth to squeeze excess liquid out of the greens, or press into a colander until the liquid is drained.

Make sauce:

1. Combine cream and garlic in a small saucepan and bring to a simmer – avoiding a boil.

2. Melt two tbsp butter in another small saucepan and whisk in flour.

3. Once combined, whisk in the cream mixture; bring to a boil for a minute as you continue to whisk, then set aside.


1. Preheat your oven to 400°. Grease an 8 x 8 baking dish, then evenly spread the potatoes in the bottom of the dish.

2. Sprinkle with salt and pepper, about a quarter of the herbs, and 1/4 cup Gruyére.

3. Layer half of the greens mixture over the cheese, then a quarter of the herbs and half of the sauce.

4. Continue the layering with the beets, followed by a sprinkle of salt and pepper, 1/4 of the herbs, 1/4 cup Gruyére, and then the other half of the greens.

5. Pour the remaining sauce over the greens, followed by the rest of the herbs.

6. Finish the dish by sprinkling the remaining cheese evenly over the top.

7. Bake the gratin for about 45 minutes, uncovered, until golden and bubbly.