Potato and Horseradish Gratin
In this recipe that I learned from Jean-Georges Vongerichten, horseradish (which loses most of its potency when heated) gives classic potato gratin a gentle kick in the ass. The trick is finding fresh horseradish—and then peeling and slicing it (some people wear goggles, not a terrible idea).
Makes: 4 servings
Time: 45 minutes
1 pound fresh hors…
Keep reading with a 7-day free trial
Subscribe to The Bittman Project to keep reading this post and get 7 days of free access to the full post archives.