Servings: eight as a side dish.
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This is delicious. We upped the horseradish and mustard, as suggested in other comments, and still found the finished dish very mild. The one drawback of this lovely recipe is that it is quite labor intensive and not at all quick. It took two of us about an hour of pretty intensive work to peel and slice the potatoes and sweet potatoes, make the horseradish cream and the breadcrumbs, and assemble the gratin. And we found the one-hour baking time called for in the recipe in the recipe was not nearly long enough. After one hour, the vegetables were soft, but there was still too much horseradish cream pooled in the bottom of the baking dish; we had to bake the gratin for an additional 20 minutes to get the pooled cream to evaporate. I will make this again because the whole family enjoyed eating it but only when I'm not pressed for time.
I have been making this dish for Thanksgiving for years. My family loves it, even the members who don't like sweet potatoes. I usually up the horseradish and dijon, as others have noted, and I always make a double batch. Not sure how two potatoes can serve 8?
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.
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