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


Serves eight as a side dish.

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

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

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-quart gratin dish with 1/2 tsp. of the butter. Melt the 2 Tbs. butter in a small saucepan over medium heat. Add the shallots and a big pinch of salt; cook, stirring frequently, until softened, limp, and somewhat golden. Whisk together the cream, broth, and horseradish; add to the shallots. Season with salt and pepper, stir to combine, and take off the heat.

Assemble and bake the gratin:

Peel the potato and sweet potato, cut each in half lengthwise, and slice each across into thin half moons. In a large bowl, combine the potato and sweet potato slices, 2 teaspoons salt, the Parmigiano, and the shallot cream. With a rubber spatula, mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed.Cover with the breadcrumb topping.

Bake until the crust is deep golden brown, the juices around the edges are have subsided, and the potatoes are tender when pierced with a fork, about 1 hour. Let rest for 15 to 20 minutes before serving.

nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 280, Fat (kcal): 15, Fat Calories (g): 140, Saturated Fat (g): 9, Protein (g): 6, Monounsaturated Fat (g): 5, Carbohydrates (mg): 32, Polyunsaturated Fat (mg): 1, Sodium (g): 790, Cholesterol (g): 45, Fiber (g): 3,

Photo: Scott Phillips

Very delish! I did what others suggested and used more dijon and 3 big tbsp of horseradish and it was perfect. I did use a teeny bit more potatoes (both) to make a bigger batch. Actually had this as a main dish with a side salad.

I really wanted to like this but the first time I made it I was underwhelmed. Second time around I doubled the horseradish and added a bit more mustard and Voila! Perfect. It's not really too prep intensive and I make it the star of a meatless meal by adding a salad.

A very tasty, very easy recipe to make. This has quickly become one of my favourite falltime recipes. Based on prior reviews I doubled the horseradish, and added more mustard - both added more flavor but were not overpowering. Also as recommended I covered the gratin with foil and held off sprinkling the topping on until the last 15 minutes. It came out perfect!

LOVE this. one of my all time favorites. I put in more horseradish (almost double depending on quality) because I like a strong flavor. I also add more mustard to the top. The sweet and savory combined with the warm cream, delicious. I sometimes make this as the main and serve with veggies or salad. yum yum.

So yummy, but in the future I might change a few things. Next time I'll increase the horseradish to 3T - the flavor wasn't quite strong enough. Also, I'll cover the gratin tightly with foil and hold off sprinkling the topping on until the last 15 minutes. Other than that, a delicious and warming winter addition to any meal.

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