Roasted Beet Gratin

Active time: 30 minutes Total time: 1 hour and 30 minutes

Yield: makes 1 (8-by8-inch) gratin or 6 (4-ounce) ramekins

Unsalted butter

2 cups (16 ounces) whole milk sour cream

1 garlic clove, minced 1 teaspoon finely grated orange zest

½ teaspoon salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

16 baby beets, about 2 pounds trimmed, scrubbed clean

4 ounces finely grated

Gruyere cheese

Finely chopped thyme leaves

Heat the oven to 375 degrees. Butter an 8-by8-inch square gratin dish (or 6 individual ramekins). Whisk the sour cream, garlic, orange zest, ½ teaspoon salt and ½ teaspoon black pepper in a bowl.

Thinly slice the beets with a mandolin or knife. Arrange 1/3 of the beets in the baking dish so they're slightly overlapping. Spoon

1/3 of the sour cream mixture over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper and a pinch of thyme. Repeat with two more layers.

Transfer the gratin to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes. Let stand 5 to 10 minutes before serving. Serve warm.