Yukon Gold Potato Gratin With Horseradish & Parmesan
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
46
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 bunch
Thyme (fresh)1 tbsp
Black Peppercorn2 tbsps
Sea Salt4 cups
Heavy Cream1.5 cups
Parmesan Cheese (coarsely grated)Directions:
1
Place rack in middle position and preheat oven to 400°F
2
Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish
3
Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string
4
In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream
5
Set over moderate heat and bring to a boil
6
Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes
7
Using slotted spoon, remove bouquet garni and garlic and discard
8
Stir in horseradish
9
Spread potato mixture in buttered dish and sprinkle with cheese
10
Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes
11
Let stand 15 minutes before serving
12
Place rack in middle position and preheat oven to 400°F
13
Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish
14
Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string
15
In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream
16
Set over moderate heat and bring to a boil
17
Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes
18
Using slotted spoon, remove bouquet garni and garlic and discard
19
Stir in horseradish
20
Spread potato mixture in buttered dish and sprinkle with cheese
21
Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes
22
Let stand 15 minutes before serving