Potatoes au Gratin with Leeks and Horseradish
Courtesy of Paul C. Reilly
A great alternative to boring mashed potatoes.
This recipe and others like it can be found in the article “Chefs’ Favorite Winter Dishes.”
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
⅛ 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!
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