Yukon Gold Potato Gratin with Horseradish & Parmesan

There are certain recipes you need a staple for – your go-to recipes. The basic chocolate chip cookie. Mashed potatoes. Spaghetti sauce. For me, the one I kept trying but never found “the one” was potato gratin.

After perfecting my mashed potatoes – Yukon golds smashed rustic style with butter, cream, creme fresh and rosemary – I now needed a great alternative starch to serve with my favorite filet, roast or ham.

When making filet mignon for my parents the other weekend, I tried this one as another attempt at finding my new go-to gratin recipe. After much searching, I found it. I am convinced the thing that sets it apart (aside from the large quantities of cream, of course) is the addition of horseradish. I never would have thought of it, but it is such a natural combination that I sure should have. This gratin has a creamy sauce, a little kick from the horseradish and a salty top layer of parmesan. The perfect gratin dish.

A little tip – I didn’t have cheesecloth so instead I chopped up the garlic, thyme and just used ground pepper. Worked just fine!
Thanks to Epicurious for this great recipe that I will now frequently serve with my balsamic filet mignon.

Also to note, it is clear that I am not able to take a photo as beautiful as this one. Like some of my other posts, I have been lucky enough to have my dad be able to take a photo, so credit goes to him – http://www.robertstonephotography.com.

YUKON GOLD POTATO GRATIN WITH HORSERADISH AND PARMESAN
10 servings

1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated
1 1/2 cups Parmesan cheese, coarsely grated

Place rack in middle position and preheat oven to 400°F.

Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.

Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.

In 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.

Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

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