Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
I love to serve this crusty potato gratin, accented by the hearty taste of horseradish, with grilled steaks or chops and a tossed green salad. Chicken stock and half-and-half are used in place of heavy cream in this dish to shave a few calories.
Ingredients[]
- Butter for greasing baking dish
- 1 cup half-and-half
- 1 cup chicken stock
- 2 teaspoons Dijon mustard
- 3 pounds Yukon Gold, russet, or red-skin potatoes
- Salt
- Freshly ground black pepper
- 6 ounces Gruyère cheese, grated
- ⅓ cup drained, prepared horseradish
- 1½ tablespoons chopped fresh flat-leaf parsley
Directions[]
- Preheat oven to 400 degrees F.
- Butter a 9-by-l3-inch baking pan generously.
- In a mixing bowl, whisk together half-and-half, chicken stock, and mustard.
- Set aside while you prepare the potatoes.
- Peel potatoes and cut into 1/8-inch-thick slices.
- Overlap ⅓ of the potatoes in the prepared pan.
- Season generously with salt and pepper and sprinkle with ½ cup cheese.
- Using a slotted spoon, scatter ⅓ of the horseradish evenly over potatoes.
- Repeat to make 2 more layers.
- Then whisk half-and-half mixture again and pour over potatoes.
- Bake potatoes until tender, top is crusty and golden brown, and almost all of the liquid has evaporated, about 1 hour.
- Remove and cool 10 minutes. (The dish can be covered loosely with aluminum foil and left to rest up to 30 minutes at room temperature before serving.)
- Sprinkle with parsley just before serving.
YIELD: SERVES 6 TO 8