Gratin of red beet and sweet potato

Choose red beets of equal size.

Steam them for about 30 minutes and let cool.

Peel and slice the sweet potato into 0.5 centimeter slices.

Wet your hands and peel the red beets. Cut them on a wet cutting board into 0.5 centimeter slices to avoid too much color on the board and hands.

Arrange the red beet and sweet potato alternately in a baking dish. (I used one that is 25 centimeters.)

Warm the cream slightly. Mix the cream, Gruyère cheese, garlic, and spices together with an immersion blender.

Pour over the vegetables.

Bake for 25 minutes at 195 °C until you get a nicely colored crust.

Delicious as extra vegetables with a meat or poultry dish.