Author Notes
This recipe is very easy and perfect for a cold, late winter days. —KoloaDeb
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Ingredients
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unsalted butter, room temperature, for baking dish
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3 cups
heavy cream
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1/4 cup
prepared horseradish
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1/4 teaspoon
ground nutmeg
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1 1/2 teaspoons
kosher salt
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3 pounds
russet potatoes (about 6), peeled & thinly sliced
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3/4 teaspoon
black pepper
Directions
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Heat oven to 375 F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, salt & pepper. Add the potatoes and toss to coat.
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Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on rimmed baking sheet, and bake for 25 minutes.
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Remove the foil. Bake until the potatoes are tender and golden, 50 to 65 minutes.
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