Horseradish Scalloped Potatoes Recipes

HORSERADISH SCALLOPED POTATOES

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.

ULTIMATE SCALLOPED POTATOES

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.

DOUBLE BAKED HORSERADISH POTATOES

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.

HORSERADISH SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 375F. Grease 1-1/2 quart casserole. Combine milk & horseradish in medium microwavable bowl. Microwave on high about 1 minute or just until hot; set aside.
• 2. Cut potatoes into 1/4" thick slices; layer slices in prepared casserole. Stir cream, salt & pepper into milk mixture; pour over potatoes.
• 3. Cover, bake 40 minutes. Sprinkle with cheese, bake, uncovered, 40 minutes or until bubbly & golden brown.

DOUBLE BAKED HORSERADISH POTATOES

Steps:

• Preheat broiler. Place the warm flesh of the potatoes in a medium bowl. Add the creme fraiche, butter and horseradish and mash until smooth. Fold in the scallions and season with salt and pepper to taste. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler. Broil until lightly golden brown.

YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION

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.