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Potatoes au Gratin with Leeks and Horseradish

A great alternative to boring mashed potatoes.

This recipe and others like it can be found in the article “Chefs’ Favorite Winter Dishes.”

Paul Reilly Potatoes au Gratin




Courtesy of Paul C. Reilly
 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
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!