SKIPPER'S BEET CASSEROLE 6 beets 1 cup chicken stock 1/2 cup cream 1/2 cup scallions or onions, chopped 2 garlic cloves, peeled and minced 1 tablespoon fresh tarragon or 1 teaspoon dry tarragon 1/2 cup cheddar or Swiss cheese, grated Scrub beets; trim stem end to 1/2 inch. 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 inch discs. Preheat oven to 400 degrees 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 quart gratin dish and spread the beet mixture out. Sprinkle with grated cheese. Bake 30 minutes. A Great Meal Idea!
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