Beetroot Gratin with Blue Cheese is a comforting vegetarian dish inspired by traditional Finnish oven-baked recipes. It combines earthy grated beetroot with mild leek and aromatic garlic. Everything is baked gently in cream with blue cheese and finished with maple syrup and thyme. As a result, the flavor is rich yet balanced. The dish is hearty, flavorful, and versatile enough to serve as either a main or a side.
As always, I’m not cooking alone. Ella, my loyal labrador, is usually nearby. She carefully supervises the process and inspects every fresh vegetable that appears on the kitchen counter. Meanwhile, I focus on layering and seasoning, happy I have company in the kitchen.
A Simple Beetroot Gratin with Big Flavor
This Beetroot Gratin with Blue Cheese shows how a small number of ingredients can create deep, satisfying flavor. First, beetroot brings natural sweetness and earthiness. Then, cream softens and rounds out the flavors. Blue cheese adds richness and character. Finally, garlic and thyme give warmth and aroma, tying everything together.
Although the ingredient list is short, the result feels special. This is the kind of dish that fits naturally into Finnish home cooking. It’s unfussy and seasonal. At the same time, it’s comforting yet elegant enough to serve to guests.
Finnish Comfort on the Plate
Beetroot is a staple in Finnish kitchens, especially during the colder months. It’s earthy, naturally sweet, and ideal for oven cooking. In this Beetroot Gratin with Blue Cheese, those familiar flavors come together in a creamy bake. Therefore, the dish feels warming and satisfying without being heavy.
I like to serve this gratin with a crisp green salad, lightly steamed green peas, or butter-poached black root (mustajuuri in Finnish). It also pairs beautifully with pork loin or roast beef. Because the texture is creamy, there’s no need for a separate sauce or jus. Everything you need is already on the plate.
Why I Always Come Back to Beets
I truly love beets and find them endlessly versatile. They work beautifully in sweet, savory, and sour dishes. For example, beetroot is just as delicious when pickled as it is in comforting oven bakes. They also shine when roasted, developing a deep, natural sweetness.
This Beetroot Gratin with Blue Cheese is one of my favorite ways to use them. It’s adaptable, too. Blue cheese can easily be swapped for goat cheese if you prefer a milder flavor. In addition, it works perfectly on its own as a vegetarian main. Overall, it’s a recipe that feels familiar and comforting, yet never boring.
If you love beetroot as much as I do, you might also enjoy some of my other vegetable-forward recipes. For a fresh, creamy take, try my Creamy Beet Salad. My Finnish Rosolli Salad offers a classic Nordic beetroot salad, traditionally enjoyed at holiday tables. And when you want a cozy side that pairs beautifully with hearty mains, my Oven Roasted Root Vegetables is a simple, tasty option.
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Finnish Beetroot and Blue Cheese Gratin
Equipment
- Box grater or food processor with grating blade
- Sharp knife
- Cutting board
- Two mixing bowls
- Ovenproof baking dish
- Measuring cups and spoons
Ingredients
- 1 kg (2.2 lb) beetroot peeled and coarsely grated
- 1 leek thinly sliced
- 1 garlic clove finely grated or very finely chopped
- 1-2 tsp black pepper coarsely ground
- 2 tsp dried thyme
- 2 tsp maple syrup
- 150-170 g (5-6 oz) blue cheese (Finnish)
- 1 tsp salt
- 3 dl (1¼ cups) heavy cream
- 2 dl (¾–1 cup) grated cheese for topping
- 1 tbsp canola oil for creasing the oven dish
Instructions
Prepare the vegetables
- Preheat the oven to 175°C / 350°F.
- Peel and coarsely grate the beetroot. Thinly slice the leek and finely grate or chop the garlic.
- Place all the vegetables in a large bowl and mix gently.
Prepare the cream mixture
- In a separate bowl, combine the heavy cream, salt, black pepper, dried thyme, and maple syrup. Whisk thoroughly until well combined.
Assemble the gratin
- Lightly oil an ovenproof baking dish.
- Add a layer of the vegetable mixture, then sprinkle with some of the crumbled blue cheese. Continue layering the vegetables and blue cheese, finishing with a layer of vegetables on top.
Finish the dish
- Pour the seasoned cream mixture evenly over the vegetables.
- Sprinkle the grated cheese evenly over the top.
Bake
- Bake uncovered for 1 hour to 1 hour 10 minutes, until the beetroot is fully tender and the gratin is bubbling.
- If the top begins to brown too quickly, loosely cover the dish with foil or a lid for the remaining baking time.
Rest and serve
- Let the gratin rest for about 10 minutes before serving to allow it to set slightly.
