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.

Kate Merker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

447 calories; calories from fat 312; fat 35g; saturated fat 22g; cholesterol 126mg; sodium 1144mg; protein 5g; carbohydrates 32g; sugars 3g; fiber 2g; iron 1mg; calcium 70mg.