17 April 2016

Potato Gratin with Horseradish

Creamy, cheesy potatoes underneath, crisp, thin chips on top, and all with a minimum amount of effort.  I think this is exactly what the doctor ordered on this snowy weekend here in the Rockies, with plenty of Bloody Marys on the side, of course...

Potato Gratin with Horseradish

Serves 6-8 as a side

unsalted butter for the baking dish, at room temperature
1 ½ cups heavy cream
¼ cup prepared horseradish
2 garlic cloves, minced
salt and black pepper
½ yellow onion, diced
1 ½ pounds russet potatoes (about 3), thinly sliced
2 cups shredded cheese (smoked gouda, sharp, cheddar…)
Chopped fresh parsley for serving

Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish.

Put the cream, horseradish, garlic and onion in a medium bowl, season with some salt and pepper, and stir to combine. In the baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes. Sprinkle with a little fresh parsley before serving.

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