Horseradish Scalloped Potatoes
With horseradish and cream, these decadent scalloped potatoes are a showstopper for celebratory dinners.
Ingredients
- 2 cups heavy or whipping (35%) cream
- 1/4 cup prepared horseradish
- 1 tsp minced garlic
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Pinch cayenne pepper
- 3 1/2 lbs Washington Russet potatoes (about 4 large), peeled and cut into 1/8-inch slices
Directions
Preheat oven to 400°F. Coat 13 x 9-inch baking dish with cooking spray.
In medium saucepan set over medium heat, stir together cream, horseradish, garlic, salt, pepper, and cayenne pepper; stirring occasionally, bring to a simmer. Remove from heat. Add potatoes and toss to coat.
Arrange potatoes in layers in prepared baking dish. Pour remaining cream mixture over top. Cover with foil.
Bake for 25 minutes. Remove foil, then bake for 40 to 45 minutes or until potatoes are tender and top is golden brown and bubbly. Let stand 10 minutes before serving.
Notes
To quickly slice potatoes, use a mandoline or a food processor with the slicing attachment.
