Beet gratin

Wash and brush the beets under running water and place them in a pot.

Cover with cold salted water, bring to the boil, put the lid on and simmer for an hour at least (depending on size of beets) until tender.

Meanwhile, melt 40 g butter in a pan, throw yourself through switch the flour, stir with the wooden spoon and cook over low heat for 3 minutes, stirring constantly.

Add the milk little by little, without ceasing to stir.

Bring to the boil, lower the heat and simmer for 3 minutes, stirring constantly.

When the beets are cooked, heat the oven to 200° c (thermostat 6).

Drain, let cool, Peel and cut them in half.

Grease a baking dish.

Place the half beets in a single layer in the baking dish.

Add the bechamel, Parmesan cream and three tablespoons of emmenthal cheese, add salt and pepper and pour over beets.

Sprinkle with the rest of the grated emmenthal cheese.

Bake and cook for 15 minutes until the surface is golden.

Bring on the table immediately.

You can prepare this gratin dish with cooked beets.

Since they are generally larger, cut them into thick slices before you cover them with bechamel sauce.