Step 1

Preheat oven to 200°C (180°C fan) mark Lightly grease a rough 20 x 30cm ovenproof serving dish.

Step 2

In a large pan, gently heat the crème fraîche, stock, garlic, 1/2 the Parmesan and plenty of seasoning, stirring until the cheese melts. Increase heat to medium-high and bubble for 10min, stirring occasionally, until reduced by about a 1/3.

Step 3

Meanwhile, wearing gloves to prevent your hands staining, peel and thinly slice the beetroot into about 5mm thick rounds.

Step 4

Arrange 1/2 of the slices over the base of the prepared dish and pour over 1/2 the crème fraîche mixture. Repeat layering once more. Cook for 1hr, or until golden and bubbling. 5 Scatter over the remaining cheese and cook for 10min more. Serve.