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

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

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

Comments


Best Wine Deals

  • $24.99
    17% off
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States 2008
  • $16.79
    17% off
    Casa Silva Viognier Colchagua Valley Lolol
    Casa Silva Viognier Colchagua Valley Lolol 2006
See More Deals





Snooth Media Network