Horseradish Potatoes Au Gratin
  • 1½ cups heavy cream
  • ½ teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Unsalted butter
  • ¼ cup horseradish
  • 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices
  • Salt and freshly ground black pepper
  • ½ cup grated Parmesan, plus more for broiling
  1. Preheat the oven to 400 degrees.
  2. Butter a casserole dish. Mix the cream, nutmeg, and pepper in a medium bowl and toss in the potato slices. Mix gently to coat the potatoes. Spoon some of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream over the top of potatoes. Top with some Parmesan. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
Recipe by Baked in the South at