This preparation of au gratin potatoes eschews cheese in favor of spicy horseradish. Trust us, you won’t mix the extra dairy (or calories). And better yet? Set aside just 10 minutes to chop and prep, then let the oven do the rest of the work. You won’t believe how easy it is: First, butter a casserole dish, then combine the remaining five ingredients in a bowl before pressing it into the pan. Bake for 25 minutes with foil covering the dish, then another hour or so without the foil. Serve with a meaty main and a green salad or vegetable for a hearty, comforting meal.
unsalted butter for the baking dish, at room temperature
3 cups heavy cream
¼ cup prepared horseradish
¼ teaspoon ground nutmeg
kosher salt and black pepper
3 pounds russet potatoes (about 6), peeled and thinly sliced
Calories from fat 312
Sat fat 22g
How to Make It
Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.