Recipe - Beets Dauphnois

6 Beets (1 lb.)
1 cup Chicken stock
One half cup Cream
One half cup Scallions or onions
;chopped
2 Garlic cloves
;peeled and minced
1 tablespoon Fresh tarragon (1 tsp. dry)
One half cup Cheddar or Swiss cheese
;grated

The author writes: "A color version of the familiar scalloped potatoes...a
hearty dish served alongside broiled fish and brown rice."

Scrub beets; trim stem end to 1/2". Leave root end intact. In a large
saucepan, boil beets for 25 minutes, until just tender enough to stick a
knife through the center. Drain; peel and slice in 1/4" discs.

Preheat oven to 400 F.

In a saucepan, combine beet slices, chicken stock, cream, scallions, garlic
and tarragon. Bring to a boil. Stir and remove from heat.

Butter a 1 One half qt. gratin dish and spread the beet mixture out. Sprinkle
with grated cheese. Bake 30 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9,
No. 1. Spring 1992. Pg. 6. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini