spicy and smooth
Remember when I was working the bake sale at the Downtown Phoenix Market last month? Well, not only was I a super salesperson that day, I was also a pretty good shopper. The thing that I discovered and am now addicted to are these two horseradishes. Oh My – they are SO good! I’ve been throwing a few tablespoons of one or the other into everything… such as these potatoes – which are stellar. Get yourself down to the Market on Saturday and tell the people at the Grate Roots booth that I sent you. Not that the mention of my name will mean anything to them… they don’t know me from Adam… but maybe if enough of you say, “Linda Hopkins of Les Petites Gourmettes sent me,” they will be so grateful for all the business that they will give ME some free bottles! Now, you want to do that for me, don’t you?
Citrus Horseradish Scalloped Potatoes
2 1/2 cups fat-free half and half
1 cup heavy cream
2 garlic cloves, peeled and minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 tablespoons Grate Roots Citrus Horseradish
2 1/2 pounds golden potatoes, peeled and thinly sliced
1 Granny Smith apple, peeled, halved, cored and thinly sliced
1/4 cup freshly grated Parmesan cheese
In a medium bowl, combine the half and half, heavy cream, garlic, salt and pepper. Gradually stir in the horseradish.
Preheat oven to 350 degrees and lightly butter a 13-by-9-inch glass baking dish
Layer the potatoes and apple in the dish. Pour the horseradish cream over the potatoes. (The potatoes can be prepared through the point 2 hours ahead. Do not refrigerate.)
Bake in the upper third of the oven for about 30 minutes, or until bubbling. Sprinkle the Parmesan cheese over the top and bake for about 15 minutes longer, or until the potatoes are tender and the top is nicely browned. Tent the gratin with foil and let stand for 10 to 15 minutes before serving.