Smoked Cheddar, chive and roast beetroot gougère


Preparation info

  • Serves


    • Difficulty


Appears in

Prue: My All-time Favourite Recipes


By Prue Leith

Published 2018

  • About

I’ve never been a fan of smoked cheese, but this dish has converted me. It is a simply delicious, indulgent supper dish, with the old-fashioned homely beetroot filling modernized and gingered up by the coriander and smoked cheesy flavour. It needs a green vegetable or salad with it.


For the filling

  • 300 g beetroot (approximately 2), trimmed, peeled and cut into 2cm (¾ in) wedges
  • 1 tsp ground coriander
  • 1 tbsp vegetable oil


    1. Heat the oven to 200°C/fan 180°C/gas mark 6.

    2. For the filling, put the beetroot wedges on a baking tray and sprinkle with the ground coriander. Add the oil and mix well. Transfer to the oven and roast for 35–40 minutes, turning halfway through.

    3. For the white sauce, melt the butter in a medium saucepan over a medium-low heat. When foaming, add the flour and mix with a wooden spoon until smooth. Cook, stirring, for 1 minute. Add the milk a little at a time, stirring to make a smooth sauce. Bring to a simmer and cook for a minute. Remove from the heat and stir in the cheese, most of the chives and the roasted beetroot.

    4. For the gougère, mix the flour with the salt and cayenne, then sift onto a sheet of baking parchment. Melt the butter in a saucepan with 150 ml water, bring to the boil, then shoot in the flour all at once. Remove the pan from the heat and, with a wooden spoon, beat really vigorously for a minute, until the mixture is smooth and comes away from the sides of the pan. Set aside to cool for a few minutes.

    5. Gradually beat the eggs into the cooled gougère mixture, so that it becomes smooth and shiny and rather reluctantly drops off the spoon, then stir in the cheese. Using a dessert spoon, dollop this mixture all around the edge of a 20 cm (80 in) round or oval shallow ovenproof dish. Spoon the filling into the middle, sprinkle over the breadcrumbs and bake for 35 minutes. Garnish with the remaining chives and serve.