3 1/2 cups heavy cream
2 garlic cloves, minced
1 3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
3-4 tablespoons prepared horseradish
2 1/2 pounds Idaho potatoes (about 5), peeled and thinly sliced
1/4 cup freshly grated Parmesan cheese
In
a medium bowl, combine the heavy cream, garlic, salt and pepper.
Gradually stir in the horseradish, tasting for strength. In a 13 x
9-inch non-reactive baking dish, layer the potatoes. Pour the
horseradish cream over the potatoes. 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. Cover the gratin
with foil and let stand in a warm place for 10-30 minutes before
serving.
