Finnish Beetroot and Blue Cheese Gratin
This Finnish Beetroot and Blue Cheese Gratin is inspired by traditional Finnish oven-baked dishes, where earthy beetroot, cream, and simple seasoning come together in comforting layers. Grated beetroot, leek, and garlic are baked with blue cheese in a lightly sweetened cream sauce, creating a dish that feels both rustic and refined. Perfect as a vegetarian main or a side dish, this gratin reflects the heart of Finnish home cooking.
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.
Notes
This gratin works well as a vegetarian main or a side dish with a crisp green salad.
A mild or medium blue cheese gives a balanced flavor, while a stronger blue cheese creates a bolder dish.
Covering the gratin during baking helps prevent over-browning while ensuring the beetroot cooks through evenly.
Leftovers keep well and reheat gently in the oven.