Title: Beets dauphnois
 Categories: Casseroles, Cheese, Seasonings, Side dish, Vegetables
      Yield: 6 Servings
 
      6    Beets (1 lb.)
      1 c  Chicken stock
    1/2 c  Cream
    1/2 c  Scallions or onions
           ;chopped
      2    Garlic cloves
           ;peeled and minced
      1 tb Fresh tarragon (1 tsp. dry)
    1/2 c  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 1/2 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.