Horseradish Potato Gratin |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Adapted from Real Simple magazine. If you choose to use Russet potatoes (which the recipe originally called for), they will need to be peeled. I usually decrease the amount a little and bake this in a pie plate. Since it ends up being stacked 2 partial rows high, I can skip the first 25 minute bake and just bake uncovered for 1 hour and about 15 minutes. The deeper the potatoes are stacked, the longer it will take to bake. Also, I tend to substitute half & half for heavy cream and that works just fine in this recipe. Ingredients:
3 cups heavy cream |
1/4 cup prepared horseradish |
1/4 teaspoon ground nutmeg |
1 1/2 teaspoons kosher salt |
3/4 teaspoon black pepper |
3 lbs red potatoes, thinly sliced |
Directions:
1. Heat oven to 375.
2. Coat a shallow 3 qt baking dish with cooking spray or butter.
3. In a large bowl, combine the cream, horseradish, nutmeg, 1 1/2 t salt, and 3/4 t pepper.
4. Layer the potatoes in the baking dish in a circular, overlapping fashion. Pour the sauce over all, press gently to submerge the potatoes.
5. Cover with foil and bake for 25 minutes. Uncover and bake for approximately 1 hour, until the top potatoes are crispy and the lower ones are soft.
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