Go Back
Mediterranean Layered Gratin Meal

Mediterranean Layered Beet, Sweet Potato, and Feta Gratin with Walnuts

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings: 8
Course: Side Dish
Cuisine: Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Vegetable Layers
  • 2 medium Beets approx. 1 lb, scrubbed, peeled, and sliced into 1/8-inch rounds
  • 2 medium Sweet Potatoes approx. 1 lb, scrubbed and sliced into 1/8-inch rounds
  • 1 medium Shallot or small Yellow Onion thinly sliced into rings
  • 3 cloves Garlic finely minced
For the Creamy Mediterranean Base
  • 6 oz Feta Cheese high-quality Greek block (reserve 1/4 cup for topping)
  • 1/4 cup Extra Virgin Olive Oil plus extra for greasing
  • 1/2 cup Plain Greek Yogurt full-fat preferred, whisked with 2 tbsp milk
  • 1 tsp Dried Greek Oregano or 2 tsp fresh thyme leaves
  • 1/2 tsp Kosher Salt adjust based on the saltiness of your feta
  • 1/4 tsp Freshly Ground Black Pepper
  • For the Topping
  • 1/2 cup Walnuts coarsely chopped
  • 2 tbsp Fresh Parsley or Dill finely chopped for garnish

Method
 

  1. Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch ceramic baking dish or a 12-inch cast-iron skillet with a drizzle of olive oil.
  2. Prepare the Vegetables: Using a mandoline slicer (highly recommended) or a very sharp chef's knife, slice your beets, sweet potatoes, and onions into uniform 1/8-inch thick rounds. Tip: Wear gloves when handling beets to prevent staining.
  3. Mix the Feta Cream: In a medium mixing bowl, combine the crumbled feta (minus the reserved portion), olive oil, Greek yogurt/milk mixture, minced garlic, oregano, salt, and pepper. Stir until it forms a thick, creamy paste.
  4. Assemble the Layers: * Spread a thin layer of the feta mixture (about 1/3) onto the bottom of the prepared dish.
  5. Arrange the vegetable slices in a shingled, overlapping pattern, alternating between beet, sweet potato, and onion.
  6. After the first full layer of vegetables, dollop and spread another 1/3 of the feta mixture.
  7. Finish with a final beautiful layer of overlapping vegetables in a concentric circle or tight rows.
  8. Bake Covered: Cover the dish tightly with aluminum foil to trap steam. Bake for 45–50 minutes. The vegetables should be "fork-tender" but not mushy.
  9. Add Crunch: Remove the foil. Sprinkle the remaining 1/4 cup of crumbled feta and the chopped walnuts evenly over the top.
  10. Final Roast: Return the dish to the oven, uncovered. Bake for another 15–20 minutes until the walnuts are fragrant and toasted, the feta is lightly browned, and the juices are bubbling.
  11. Rest and Garnish: Let the gratin rest for 10–15 minutes before serving. This is essential for the layers to set. Garnish with fresh parsley or dill and enjoy!

Notes

  • The Mandoline is Your Best Friend: For this dish to cook evenly, the slices must be uniform. A mandoline ensures that every beet and potato slice is exactly 1/8-inch thick. If your slices vary in thickness, some will be mushy while others remain crunchy.
  • Preventing "Pink" Sweet Potatoes: Beets are naturally "bleeding" vegetables. To keep your orange sweet potatoes from turning entirely purple, you can toss the beet slices in a separate bowl with a tablespoon of olive oil before layering. The oil acts as a slight barrier for the juices.
  • Don't Skip the Rest Period: Like a lasagna, this gratin needs 10 to 15 minutes to sit after leaving the oven. This allows the vegetable starches and the feta cream to "set," making it possible to cut clean, beautiful slices rather than a messy pile.