Vincents Beet  Potato Gratin

Vincent’s Beet & Potato Gratin

YIELD: 8 servings

1 lb. Yukon Gold or Russet potatoes, peeled
1 lb. sweet potatoes, peeled
1 lb. fresh beets, peeled
3 cups heavy cream
1 tsp. kosher salt
1 tsp. fresh ground black pepper
pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed

1.  Heat the oven to 400°F. Using a mandoline, cut the potatoes and beets into 1/8” slices.

2.  Layer potatoe

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