BEETS DAUPHNOIS

      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.
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