Red root Reblochon bake

So I like to tart up the Sunday roast. Yes there’s roasted meat, mostly pork. There’s always Yorkshire puddings, even when beef isn’t on the menu. And good fat roast potatoes with rosemary, which I know is retro but hey, I like them that way. And often mashed potato too, because mini son likes it so much. And veg! Always veg… carrots as loved by the kids, broccoli requested by eldest son and green beans because they were about to go past their best. The roast hoovers up all manner of veg.

Then there is always but always something that’s aimed at the adults. That’s not to say the kids can’t or don’t have any, but it’s unashamed. This is one such dish. So simple, just beetroot, onion, cream and cheese. When these four friends get together you know the results will be good. We ate the whole damned bake at one sitting and it was mighty fine.

One year ago: Death by chocolate cake and Lemon brioche

Two years ago: Macarons and Sausage and potato pie

Three years ago: Mince pies and Easy cheesy pasta

Red root reblochon bake

Ingredients:

• 1 large beetroot, peeled and sliced thinly
• 1/2 red onion, peeled and sliced thinly
• 200g crème fraiche
• 120g Reblochon cheese, sliced
• A sprinkling of blue cheese like Gorgonzola if you have any
• Pepper, a little salt

Preheat the oven to 200C/gas mark 6 and layer the beetroot and onion into an ovenproof dish. I like to overlap them but so what suits you. Then spoon the creme fraiche over the top as evenly as possible, add the cheeses and season. Bake for about 30 – 40 minutes until a knife slips through the beetroot easily and the top is browned nicely. Serve with a roast, or just bread for dipping.

Get the monthly newsletter...

and subscribe to get all recipes straight to your inbox!