$Clockwise from left: Olive Oil Mashed Potatoes with Spinach\, Saffron-Roasted Fingerling Potatoes\, and Potato Gratin with Horseradish and Dill.$

Potato Gratin with Horseradish and Dill

Recipe courtesy of Steve Jackson for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Steve Jackson for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Potato Gratin with Horseradish and Dill

Name: Potato Gratin with Horseradish and Dill
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 6 to 8 servings
Ingredients: Unsalted butter, for the baking dish; 2 cups heavy cream; 3 tablespoons prepared horseradish; Kosher salt and freshly ground pepper; 3 pounds russet potatoes, peeled and thinly sliced crosswise, preferably on a mandoline; 1 cup shredded dill havarti cheese; 2 tablespoons roughly chopped fresh dill

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Level: Easy

Total: 2 hr
Active: 20 min

Yield: 6 to 8 servings

A creamy potato gratin is a decadent and versatile side, perfect for the holiday table. This version is flavored with prepared horseradish for a subtle kick of punchy flavor and sweetness. Instead of cheddar or Gruyère, we use shredded dill Havarti cheese that bakes until bubbly and browned. Add some chopped dill fronds at the end for some herby freshness.

Level: Easy

Total: 2 hr
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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Unsalted butter, for the baking dish

2 cups heavy cream

3 tablespoons prepared horseradish

Kosher salt and freshly ground pepper

3 pounds russet potatoes, peeled and thinly sliced crosswise, preferably on a mandoline

1 cup shredded dill havarti cheese

2 tablespoons roughly chopped fresh dill

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Combine the heavy cream, horseradish, 2 teaspoons salt and a few grinds of pepper in a medium saucepan. Bring to a simmer over medium-high heat, then remove from the heat.
Combine the heavy cream mixture and potatoes in a large bowl and toss until well combined. Transfer to the baking dish in an even layer. Cover with foil and bake until the potatoes are completely tender and there is no resistance when a paring knife is inserted, 60 to 70 minutes.
Remove the foil and sprinkle the cheese evenly on top. Continue baking until the cheese is melted and lightly golden, 15 to 20 minutes. Let sit 15 minutes. Sprinkle with the dill.