| Potato Scallop, Horseradish | Vegetables & Fruits |
|
3 1/2 cups heavy cream
2 garlic cloves, minced 1 3/4 tsp. salt 1/2 tsp. fresh grnd pepper |
6 tbsp. grated peeled fresh horseradish root
2 1/2 lbs. potatoes(about 5), peeled and thinly sliced 1/2 large tart apple, peeled, halved, cored and thinly sliced 1/4 cup freshly grated Parmesan Cheese |
1. In a medium bowl, combine the heavy cream, garlic, salt and pepper. Gradually stir in the horseradish, tasting for strength.
2. In a 13" x 9" non-reactive baking dish, layer the potatoes and apple. Pour the horseradish cream over the potatoes.
(MAKE AHEAD: The potatoes can be prepared to this point up tp 2 hours ahead. Do not refrigerate.) Bake in upper third of oven for about 30 minutes, or until bubbling. Sprinkle the Parmesan over the top and bake for 15 minutes longer, or until potatoes are tender and the top is nicely browned. Cover the gratin with foil and let stand in a warm place for10 to 30 minutes before serving. Cut the gratin into 8 squares with a pie server.