Horseradish Potato Dauphinoise
These thinly sliced potatoes are bathed in a creamy mixture infused with garlic and the zesty kick of horseradish. Baked until tender and golden, this dish is the perfect combination of comfort and flavor. Serve this creamy potato gratin as a side dish to complement any main course.
— Constant Cookbook
Ingredients
- 300ml double cream
- 300ml milk
- 2 garlic cloves , crushed
- 2-3 tbsp hot horseradish , depending on taste
- 1kg potatoes , very thinly sliced
Instructions
- Heat the oven to 190C/170C fan/gas 7. Tip cream, milk, garlic and horseradish into a large saucepan, season, then bring to the boil. Reduce the heat, add the potatoes, stir to stop them sticking together, then cook for 10 mins until tender.
- Pour the potatoes and horseradish cream into an ovenproof dish. You can do this up to a day ahead. Cover, store in the fridge, then bring back to room temp an hour before you want to bake.
- Bake for the 30 mins at 190C/170C fan/ gas 5, (if you're cooking roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then increase the temp to 220C/200C fan/gas 7 and cook for another 30-35 mins. (Add the muffin tin for the yorkshire puddings when you turn the oven up.)
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 600 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.2 milligram of sodium
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