Horseradish Potato Gratin Recipes

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HORSERADISH POTATO GRATIN



Horseradish Potato Gratin image

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.

Provided by Eat Your Vegetables

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 579.9, Fat 44.5, SaturatedFat 27.5, Cholesterol 163, Sodium 526.4, Carbohydrate 40.8, Fiber 4.3, Sugar 3.2, Protein 6.9

POTATO AND HORSERADISH GRATIN



Potato and Horseradish Gratin image

Categories     Potato     Bake     Roast     Horseradish     Simmer     Boil

Yield 4 servings

Number Of Ingredients 5

1 pound fresh horseradish, peeled and thinly sliced (use a mandoline if you have one)
1 pound potatoes, preferably Yukon Gold
Salt and black pepper to taste
4 tablespoons (1/2 stick) butter
2 to 3 cups half-and-half or milk, or more

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.

DOUBLE BAKED HORSERADISH POTATOES



Double Baked Horseradish Potatoes image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 10

4 large Russet potatoes, scrubbed
2 tablespoons olive oil
1 stick unsalted butter
1/2 cup milk
1/2 cup cream
1/4 cup grated fresh horseradish
Salt and pepper
Sour cream
Chives
4 tablespoons osetra caviar

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.

HORSERADISH POTATO GRATIN



Horseradish Potato Gratin image

Once you try au gratin potatoes spiked with horseradish, you won't go back.

Provided by Kate Merker

Time 1h40m

Number Of Ingredients 6

unsalted butter for the baking dish, at room temperature
3 cups heavy cream
0.25 cup prepared horseradish
0.25 teaspoon ground nutmeg
kosher salt and black pepper
3 pounds russet potatoes (about 6), peeled and thinly sliced

Steps:

  • Heat oven to 375°F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
  • Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden for 50 to 65 minutes.

Nutrition Facts : Calories 447 kcal, Carbohydrate 32 g, Cholesterol 126 mg, Protein 5 g, SaturatedFat 22 g, Sodium 1144 mg, Sugar 3 g, Fat 35 g, UnsaturatedFat 0 g

YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION



Yukon Gold Potato Gratin with Horseradish, Gruyere and Sweet Onion image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups heavy cream
1 cup half-and-half
1/2 cup grated fresh horseradish
1/2 teaspoon grated nutmeg
1 clove garlic, finely minced
1 Vidalia or other sweet onion, sliced as thin as possible
Kosher salt and freshly cracked black pepper
3 pounds Yukon gold potatoes, sliced 1/8 inch thick (best to do when ready to assemble)
2 cups grated Gruyere cheese
1 cup coarse breadcrumbs
2 tablespoons minced fresh thyme

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.

HORSERADISH POTATO DAUPHINOISE



Horseradish potato dauphinoise image

Indulgently creamy, this dauphinoise dish makes a delicious alternative to roast potatoes

Provided by James Martin

Categories     Dinner, Side dish

Time 1h5m

Yield Serves 4

Number Of Ingredients 5

300ml double cream
300ml milk
2 garlic cloves, crushed
2-3 tbsp hot horseradish, to taste
1 kg potatoes, very thinly sliced

Steps:

  • Heat the oven to 190C/170C fan/gas 7. Tip cream, milk, garlic and horseradish into a large saucepan, season, then bring to the boil. Reduce the heat, add the potatoes, stir to stop them sticking together, then cook for 10 mins until tender.
  • Pour the potatoes and horseradish cream into an ovenproof dish. You can do this up to a day ahead. Cover, store in the fridge, then bring back to room temp an hour before you want to bake.
  • Bake for the 30 mins at 190C/170C fan/ gas 5, (if you're cooking roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then increase the temp to 220C/200C fan/gas 7 and cook for another 30-35 mins. (Add the muffin tin for the yorkshire puddings when you turn the oven up.)

Nutrition Facts : Calories 600 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium

YUKON GOLD POTATO GRATIN WITH HORSERADISH & PARMESAN



Yukon Gold Potato Gratin with Horseradish & Parmesan image

Provided by Shawn McClain

Categories     Milk/Cream     Garlic     Potato     Side     Bake     Vegetarian     Casserole/Gratin     Horseradish     Parmesan     Winter     Thyme     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 (side-dish) servings

Number Of Ingredients 9

1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated
1 1/2 cups Parmesan cheese, coarsely grated

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.

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