Potato And Horseradish Gratin Recipes

Steps:

• Heat oven to 375.
• Coat a shallow 3 qt baking dish with cooking spray or butter.
• In a large bowl, combine the cream, horseradish, nutmeg, 1 1/2 t salt, and 3/4 t pepper.
• Layer the potatoes in the baking dish in a circular, overlapping fashion. Pour the sauce over all, press gently to submerge the potatoes.
• 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.

Steps:

• Place rack in middle position and preheat oven to 400°F.
• Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
• Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
• In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.
• Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

Steps:

• Put the horseradish in a saucepan with water to cover and bring to a boil; simmer for about 5 minutes, then drain and rinse with cold water. Meanwhile, peel the potatoes and rinse them; slice them thinly with a knife or mandoline.
• Preheat the oven to 400°F. Layer the potatoes and horseradish in a large nonstick, ovenproof skillet or roasting pan, sprinkling the layers with salt and pepper. Dot with the butter, then add enough half-and-half to come about three-quarters of the way up to the top.
• Turn the heat under the gratin to high and bring to a boil. Turn the heat to medium-high and cook for about 10 minutes, or until the level of both liquid and vegetables has dropped somewhat. Put in the oven and cook, undisturbed, until the top is nicely browned, about 10 minutes. Turn the oven down to 300°F and continue cooking until the potatoes and horseradish are tender (a thin-bladed knife will pierce them with little or no resistance), about 10 minutes more. Serve immediately or keep warm in the oven or over very low heat for up to 30 minutes.
• Potato and Gruyère Gratin (France)
• Substitute 1/4 pound of good-quality Gruyère, grated, for the horseradish and add an additional pound of potatoes. Layer the two as described in step 2, but instead of bringing the whole mixture to a boil on top of the stove, put the pan directly into the preheated oven and bake for 1 to 1 1/2 hours, until tender. Run the gratin under the broiler for 30 seconds or so to crisp, then serve hot or warm.

Steps:

• Preheat the oven to 375 degrees F.
• Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
• In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
• Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

Steps:

• Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. Remove them from the oven and let rest 10 minutes, or until cool enough to handle.
• Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish and mash until smooth, if the mixture is too dry add more milk. Season well with salt and pepper to taste. Fill each of the 4 skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream, a tablespoon of caviar and sprinkle with chives.

Steps:

• Heat the oven to 400°F.
• Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
• Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
• Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
• When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
• baking dish.
• If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
• Shake the dish to let the slices settle and then sprinkle the cheese on top.
• Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
• Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
• Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
• Note: This is also great for breakfast, barely re-warmed in the microwave.

Steps:

• Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
• Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.