Yukon Gold Potato Gratin with Horseradish & Parmesan

4.7(44)

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's [Wine.Dine.Donate](/features/winedinedonate) program.

by Shawn McClain·published 2006-09-08

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Servings

Makes 10 (side-dish) servings

Total time

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Calories / serving

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Ingredients (9)

serves

1 bunch fresh thymethyme
1 tablespoon black peppercornspeppercorn
1 dried bay leafbay-leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slicespotato
2 tablespoons sea saltsalt
5 garlic cloves, peeled and smashed with back of knifegarlic
4 cups heavy creamheavy-cream
1/4 cup fresh horseradish, gratedhorseradish
1 1/2 cups Parmesan cheese, coarsely gratedparmesan

Instructions (5 steps)

01Place rack in middle position and preheat oven to 400°F.
02Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
03Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
04In 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.

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Not rich — missing servings, total time, or calories.