• 6servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Yukon Gold potatoes (6 medium)

  2. 4 garlic cloves

  3. 1 1/4 teaspoons salt

  4. 3 tablespoons unsalted butter, softened

  5. 3/4 cup whole milk

  6. 3/4 pound Cantal or Gruyere cheese, coarsely grated on large holes of a box grater (5 cups)

  7. 1/2 teaspoon black pepper

  8. 2/3 cup chilled heavy cream

  9. 2 tablespoons drained bottled horseradish

  10. Special equipment: a potato ricer or a food mill fitted with medium disk; 1 (2-quart) ceramic or metal shallow baking dish or 6 (1-cup) shallow gratin dishes

Instructions Jump to Ingredients ↑

  1. Cover potatoes with salted water > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.

  2. Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.

  3. When potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into cleaned saucepan. Add butter, garlic paste, and milk and cook over moderately low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is melted, smooth, and almost taffylike, about 10 minutes.

  4. Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)

  5. Transfer potato mixture to baking dish, smoothing top.

  6. Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.


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