Paul Reilly Potatoes au Gratin
Courtesy of Paul C. Reilly
AuthorPaul C. Reilly

A great alternative to boring mashed potatoes.

How to Make It

1

Preheat oven to 400 degrees. Coat a 4-quart baking dish with nonstick spray.

2

In a large bowl, combine all ingredients and stir until evenly coated. Pour into prepared casserole. Sprinkle a little extra Parmesan on top. Bake on top of a sheet tray to catch any cream that may bubble over.

3

Cover and bake 20 minutes. Remove cover and bake 20 more minutes until bubbly and slightly browned. Serve with beef and enjoy!

Ingredients

 1 ½ cups cream
 3 tbsp butter, melted
 2 tbsp prepared horseradish
 1 cup grated Parmesan cheese
 1 tsp salt
  tsp ground nutmeg
 ¼ tsp fresh ground black pepper
 3 lbs waxy gold potatoes, skin on, sliced ½-inch thick
 1 lb leeks, light green and white parts only, sliced ½-inch thick and rinsed very, very well under cold water

Directions

1

Preheat oven to 400 degrees. Coat a 4-quart baking dish with nonstick spray.

2

In a large bowl, combine all ingredients and stir until evenly coated. Pour into prepared casserole. Sprinkle a little extra Parmesan on top. Bake on top of a sheet tray to catch any cream that may bubble over.

3

Cover and bake 20 minutes. Remove cover and bake 20 more minutes until bubbly and slightly browned. Serve with beef and enjoy!

Potatoes au Gratin with Leeks and Horseradish