Sweet Potato-Russet Potato Gratin with Horseradish & a Dijon Crust

Sweet Potato-Russet Potato Gratin with Horseradish & a Dijon Crust
Photo by Scott Phillips

Ingredients

  • Freshly ground black pepper
  • Kosher salt
  • 2 Tbs. grated Parmigiano Reggiano
  • 1/3 cup grated Parmigiano Reggiano
  • Kosher salt
  • 2/3 cup heavy cream
  • 2 Tbs. chopped fresh flat-leaf parsley
  • + 9 more ingredients
    • 1 sweet potato (12 oz.)
    • 2 Tbs. unsalted butter, plus ½ tsp. for the dish
    • 1 cup thinly sliced shallots (from 6 to 7 large)
    • 2/3 cup homemade or low-salt canned chicken broth
    • 2 Tbs. prepared horseradish
    • 1-½ cups coarse fresh breadcrumbs (from an airy, crusty loaf like ciabatta)
    • 2 Tbs. unsalted butter, melted
    • 1 russet potato (12 oz.)
    • 1 Tbs. Dijon mustard

Combine the breadcrumbs, melted butter, and a pinch of salt in a bowl. Mix in the mustard and then the Parmigiano and parsley.

View full recipe at Fine Cooking

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