Horseradish Potato Gratin

Submitted by Eat Your Vegetables

"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."

 

• Ready In: 2hrs
• Ingredients: 6
• Serves: 6

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.