Horseradish Scalloped Potatoes Recipes

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YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 11



Yukon Gold Potato Gratin with Horseradish, Gruyere and Sweet Onion image

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
  • In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
  • Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

2 cups heavy cream
1 cup half-and-half
1/2 cup grated fresh horseradish
1/2 teaspoon grated nutmeg
1 clove garlic, finely minced
1 Vidalia or other sweet onion, sliced as thin as possible
Kosher salt and freshly cracked black pepper
3 pounds Yukon gold potatoes, sliced 1/8 inch thick (best to do when ready to assemble)
2 cups grated Gruyere cheese
1 cup coarse breadcrumbs
2 tablespoons minced fresh thyme

DOUBLE BAKED HORSERADISH POTATOES

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 10



Double Baked Horseradish Potatoes image

Steps:

  • Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. Remove them from the oven and let rest 10 minutes, or until cool enough to handle.
  • Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish and mash until smooth, if the mixture is too dry add more milk. Season well with salt and pepper to taste. Fill each of the 4 skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream, a tablespoon of caviar and sprinkle with chives.

4 large Russet potatoes, scrubbed
2 tablespoons olive oil
1 stick unsalted butter
1/2 cup milk
1/2 cup cream
1/4 cup grated fresh horseradish
Salt and pepper
Sour cream
Chives
4 tablespoons osetra caviar

HORSERADISH SCALLOPED POTATOES

If there's a horseradish lover in your family, this tasty sidedish is for you. These potatoes are wonderful along side roasted beef or pork.

Provided by Sandy in Oklahoma

Categories     Potato

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 10



Horseradish Scalloped Potatoes image

Steps:

  • Preheat oven to 400 degrees. Lightly butter 13 x 9 x 2 glass baking dish.
  • Mix cheddar cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 1 teaspoons of salt and 1/4 teaspoons pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over top. Top with remaining potatoes, 1 teaspoons salt, 1/4 teaspoons pepper and 2 tablespoons butter. Reserve remaining cheese.
  • Pour milk into medium saucepan. Stir in horseradish and simmer for 5 minutes. Pour milk mixture over potatoes.Cover baking dish tightly with foil. Bake 45 minutes.
  • Uncover dish. Sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.
  • Remove from oven; let stand 15 minutes before serving.

Nutrition Facts : Calories 280.2, Fat 12.5, SaturatedFat 7.8, Cholesterol 38.5, Sodium 614.7, Carbohydrate 32.3, Fiber 3.7, Sugar 2, Protein 10.6

1 1/2 cups grated extra-sharp cheddar cheese, about 8 ounces
1/3 cup freshly grated parmesan cheese, about 1 1/4 ounce
4 lbs russet potatoes, peeled, cut into 1/4 inch thick rounds
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
4 tablespoons butter
3 cups milk
1/4 cup prepared horseradish

MASHED POTATOES WITH HORSERADISH

This dish seems to go well with German-inspired dishes

Provided by CHRISTYJ

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 4

Number Of Ingredients 6



Mashed Potatoes with Horseradish image

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
  • Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 49.6 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 4.5 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 80.2 mg, Sugar 2.4 g

5 potatoes, peeled and quartered
2 tablespoons butter, divided
ground black pepper to taste
½ cup sour cream
1 tablespoon prepared horseradish
2 teaspoons minced parsley

YUKON GOLD POTATO GRATIN WITH HORSERADISH & PARMESAN

Provided by Shawn McClain

Categories     Milk/Cream     Garlic     Potato     Side     Bake     Vegetarian     Casserole/Gratin     Horseradish     Parmesan     Winter     Thyme     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 (side-dish) servings

Number Of Ingredients 9



Yukon Gold Potato Gratin with Horseradish & Parmesan image

Steps:

  • Place rack in middle position and preheat oven to 400°F.
  • Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
  • Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
  • In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.
  • Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated
1 1/2 cups Parmesan cheese, coarsely grated

ULTIMATE SCALLOPED POTATOES

I was asked to bring a potato dish for Christmas and this is what I came up with. Everyone loved them and the dish was empty by the end of dinner...which I took as the ultimate compliment. As with all my creations I am usually inspired by other great chefs on this site. The inspiration for these came from "Twice Baked Potato Casserole #26043" by MizzNezz.

Provided by Tooltime

Categories     Potato

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 14



Ultimate Scalloped Potatoes image

Steps:

  • Grease 13x9" casserole dish with reserved bacon grease.
  • In bowl wisk together the evaporated milk, sour cream, salt, pepper, horseradish, and garlic.
  • Slice onions and carmalize in pan with butter and pinch of sugar on Medium-low heat. This takes several minutes so be patient.
  • Layer half the potatoes in casserole dish followed by 1/2 the onions, 1/2 the crumbled bacon, 1/2 the liquid, and half the cheese. Repeat steps with remaining ingredients.
  • Place in a 350 degree oven for 1 1/2 -2 hours. Cover with aluminum foil if top starts to get to dark.

Nutrition Facts : Calories 690.3, Fat 51.1, SaturatedFat 25.8, Cholesterol 113.2, Sodium 890, Carbohydrate 35.2, Fiber 3.6, Sugar 7.5, Protein 23.8

6 -8 medium potatoes, sliced thin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon granulated garlic
1 tablespoon prepared horseradish
1 (12 ounce) can fat-free evaporated milk
3 cups sour cream
1 lb bacon, cooked drained and crumbled (reserve grease)
2 cups pre-shredded cheddar cheese
2 cups pre-shredded mozzarella cheese
4 medium onions, sliced
2 green onions, chopped
3 tablespoons butter
1 pinch sugar

POTATO AND HORSERADISH GRATIN

Categories     Potato     Bake     Roast     Horseradish     Simmer     Boil

Yield 4 servings

Number Of Ingredients 5



Potato and Horseradish Gratin image

Steps:

  • Put the horseradish in a saucepan with water to cover and bring to a boil; simmer for about 5 minutes, then drain and rinse with cold water. Meanwhile, peel the potatoes and rinse them; slice them thinly with a knife or mandoline.
  • Preheat the oven to 400°F. Layer the potatoes and horseradish in a large nonstick, ovenproof skillet or roasting pan, sprinkling the layers with salt and pepper. Dot with the butter, then add enough half-and-half to come about three-quarters of the way up to the top.
  • Turn the heat under the gratin to high and bring to a boil. Turn the heat to medium-high and cook for about 10 minutes, or until the level of both liquid and vegetables has dropped somewhat. Put in the oven and cook, undisturbed, until the top is nicely browned, about 10 minutes. Turn the oven down to 300°F and continue cooking until the potatoes and horseradish are tender (a thin-bladed knife will pierce them with little or no resistance), about 10 minutes more. Serve immediately or keep warm in the oven or over very low heat for up to 30 minutes.
  • Potato and Gruyère Gratin (France)
  • Substitute 1/4 pound of good-quality Gruyère, grated, for the horseradish and add an additional pound of potatoes. Layer the two as described in step 2, but instead of bringing the whole mixture to a boil on top of the stove, put the pan directly into the preheated oven and bake for 1 to 1 1/2 hours, until tender. Run the gratin under the broiler for 30 seconds or so to crisp, then serve hot or warm.

1 pound fresh horseradish, peeled and thinly sliced (use a mandoline if you have one)
1 pound potatoes, preferably Yukon Gold
Salt and black pepper to taste
4 tablespoons (1/2 stick) butter
2 to 3 cups half-and-half or milk, or more

MASHED POTATOES WITH HORSERADISH

Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6



Mashed Potatoes with Horseradish image

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

6 medium potatoes, peeled and cubed
1/4 cup butter, melted
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
2 tablespoons prepared horseradish

MAMA MOE'S SCALLOPED POTATOES

Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!

Provided by Stephanie

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 14

Number Of Ingredients 5



Mama Moe's Scalloped Potatoes image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9x13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.
  • Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 20.4 g, Cholesterol 31.9 mg, Fat 11.5 g, Fiber 1.8 g, Protein 9.9 g, SaturatedFat 6.7 g, Sodium 468.1 mg, Sugar 0.8 g

10 Yukon Gold potatoes, thinly sliced
¼ cup chopped white onion
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups shredded Cheddar cheese

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