FOOD NEWS
The Powerful Ingredient To Intensify Au Gratin Potatoes
BY KYLE GRACE MILLS
Potatoes au gratin is a perfect simple side or main dish, but there are ways to deviate from the norm and take this comforting casserole to the next level.
Horseradish can give your spuds a tangy and spicy burst of flavor. Think of it as a sharp counterpoint to the gratin's dairy-rich decadence, cutting through all the velvety cream.
You can use a prepared paste or a freshly grated version of horseradish in your gratin. Like grated ginger, the horseradish will mellow while cooking without losing its flavor.
Prepared horseradish is treated with vinegar to preserve its flavor, making it about half as intense as the fresh version. In any case, mind your amounts and start off slowly.
You can grate fresh horseradish root or use a food processor. Add one tablespoon of fresh or two tablespoons of prepared horseradish to the sauce that goes over the potatoes.
From there, proceed with the recipe as usual. Once you take a bite, you'll wonder why it's taken so long for you to add this ingredient to your rich potato gratin.