Your Thanksgiving sides deserve a little boost. This Horseradish and Cotswold Potatoes au Gratin recipe adds that extra special element you are looking for when entertaining. Between the horseradish and the chive flavors in the Cotswold cheese, this dish is everything potatoes aspire to be.
- Idaho potatoes, 2 ¼ pounds peeled and sliced
- 2 cups milk
- Three garlic cloves
- 1 3/4 cups heavy cream
- 1/4-teaspoon white pepper
- Half of a teaspoon pink Himalayan sea salt, or other sea salt
- 1 teaspoon onion powder
- 1 tablespoon prepared horseradish
- Freshly grated nutmeg, about ¼ of a seed
- 5 ounces Cotswold cheese, grated
- 3 ounces sharp Cheddar grated
- 4 ounces grated Parmesan
- 1/2-cup Italian breadcrumbs
- 3 ounces of butter
Preheat oven to 300F
- With your pairing knife, (available with our Ronco Cutlery sets), peel your potatoes. ( I like to use a paring knife to peel my potatoes instead of a peeler because a peeler only peels the skin off, and sometimes you need to remove a bad spot here and there. So having a knife in hand makes sense to me.)
- Cut peeled potatoes into 1/8 inch slices with your chef’s knife, (available with our Ronco Cutlery sets)
- In a large saucepan add milk, potatoes and garlic, bring to boil.
- Turn heat down to a simmer and cook until potatoes are parboiled about 6-8 minutes. They should be fairly cooked on the outer edge while fairly raw in the middle. If your milk does not cover your potatoes, be sure to gently stir potatoes so that they all cook evenly.
- Remove potatoes and milk from heat and take garlic cloves out of pan and discard.
- Stir in heavy cream a little bit at a time to slowly bring it to temperature.
- Stir in white pepper, sea salt, onion powder, nutmeg and horseradish.
- In a buttered baking dish, layer in about 1/3 of the potato cream mixture, cover with about 1/3 of the cheeses. Repeat with a second and third layer.
- Sprinkle the top evenly with breadcrumbs and dot with butter, cover loosely with foil and bake at 300F for 25-30 minutes. (test potatoes to make sure they are cooked to your liking)
10. Turn oven up to a 350F broil and broil potatoes for 5-8 minutes or until cheese is browned and a slight crust has formed.
11. Let au Gratin sit for 10-15 minutes to cool and thicken.
Using Idaho potatoes provides enough starch to thicken the milk and cream while your potatoes cook, so if you are gluten-free and looking for a gluten-free Potato au Gratin recipe, simply substitute the bread crumbs for gluten-free bread crumbs and enjoy.