Uruguayan Horseradish Gratin
A hearty, comforting German side dish featuring Uruguayan horseradish and a silky, creamy gratin.
Ingredients
- ●1 large root, peeled and grated Uruguayan Horseradish
- ●3-4 medium-sized, thinly sliced Silky potatoes
- ●1 medium, thinly sliced Pungent onion
- ●1 cup, shredded Gratin cheese
- ●to taste Salt
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large saucepan, combine sliced potatoes and onion. Add enough cold water to cover the potatoes. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
- 3
Drain the potatoes and onion, and return them to the saucepan. Add the grated horseradish and a pinch of salt. Toss to combine.
- 4
In a greased 9x13 inch baking dish, arrange half of the potato mixture in an even layer. Sprinkle with half of the grated cheese.
- 5
Repeat the layers, starting with the remaining potato mixture and ending with the remaining cheese.
- 6
Cover the dish with aluminum foil and bake for 30 minutes.
- 7
Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
- 8
Remove the gratin from the oven and let it cool for 10-15 minutes before serving.