RCP: Yukon Gold Potato Gratin with Horseradish and Parmesan

I'm sure many of you have favorite recipes for potato gratins. This one is my new favorite. It was reportedly developed by Shawn McClain, a Chicago-area chef, for Epicurious. I made it for our Christmas supper and it was a huge hit, so I made it again for our New Year's Eve supper and it was again very popular. It's extremely rich and decadent, with the horseradish adding a background note rather than any overt heat. The recipe is from the Epicurious website, with my comments in parentheses. In particular, I'd drop the salt level on this. Even my wife, who loves salty food, thought the two tablespoons made it too salty. Also, I think something like Grana Padano would work as well as true Parmgiano.


1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt (I would use 1-1/2 T)
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated (I used several tablespoons of prepared horseradish)
1 1/2 cups Parmesan cheese, coarsely grated


Place rack in middle position and preheat oven to 400°F.

Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.

Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.

In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. (I was unable to find the garlic to remove it. This didn't seem to cause any problems.) Stir in horseradish. (Taste for spicing and add some ground pepper if desired.)

Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

Mike, I just copied this to file and have just one question? Ok, how much thyme is a bunch? I have Thyme year around in my back yard, and can pick as much or as little as needed.

Bob -

I ended up taking five or six "twigs" of thyme and wrapping them up in twine. ("Thyme twigs in twine" - say that five times quickly. ) The potatoes could have taken more without any issues.

Bob - 1

I ended up taking five or six "twigs" of thyme and wrapping them up in twine. ("Thyme twigs in twine" - say that five times quickly. ) The potatoes could have taken more without any issues.

Thanks Mike, I will just grab a small handful from the garden. I appreciate the comeback.

[Jenise]

Would you make me some of this for lunch? I've put horseradish in mashed potatoes before but never considered it for a gratin. What a GREAT idea; thanks for posting.

Would you make me some of this for lunch? I've put horseradish in mashed potatoes before but never considered it for a gratin. What a GREAT idea; thanks for posting.

Any time!!!

(Just be ready for a 3000 calorie lunch.)

Sounds great Mike. I love the horseradish and potato combo.
Curious about the Yukon golds. I made Ina Garten's highly rated potato gratin dish for New Years eve. I had purchased Yukon golds to make mashed potatoes a few nights earlier but that dinner never happened--we went out instead. Then, I had forgotten that Ina's recipe called for Russetts, until New Years Eve. Not wanting to buy more potatoes that might go "unmade" I went ahead with the recipe using the Yukon golds. It was good, but I do think it would have been better with the russetts. The Yukons really held their shape and were the tiniest bit waxy, causing the ingredients to sort of slide off and between then. The recipe I made called for sauteed onions, heavy cream and gruyer, plus I added a jar of black summer truffles.
Any thoughts on the type of potato?

Carrie -

I thought the Yukon Golds worked well in this recipe. They did hold their shape nicely, but there wasn't a problem with them sliding around. I will say, though, that I was a bit surprised when I originally read the recipe as I've always used russets in the past.

I don't know Ina Garten's recipe - does it call for simmering the potatoes in cream prior to putting them in the oven?

Carrie -

I don't know Ina Garten's recipe - does it call for simmering the potatoes in cream prior to putting them in the oven?

Ahhh, I missed that part in your recipe. I'll bet that would make a big difference. Ina's doesn't call for that.

[Jenise]

Mike's got it. To work well in a gratin, you need to par-cook Yukon Golds or have the problem you had. A short simmer in boiling hot water (with the potatos already sliced) works well too, if you'd like to pull back a bit on the fat.

Mike's got it. To work well in a gratin, you need to par-cook Yukon Golds or have the problem you had. A short simmer in boiling hot water (with the potatos already sliced) works well too, if you'd like to pull back a bit on the fat.

Jenise, is this true about frying the yellow fleshed potatoes? I have noticed that the golds just don't fry so nice as the red potatoes with white flesh..

[Jenise]

Mike's got it. To work well in a gratin, you need to par-cook Yukon Golds or have the problem you had. A short simmer in boiling hot water (with the potatos already sliced) works well too, if you'd like to pull back a bit on the fat.

Jenise, is this true about frying the yellow fleshed potatoes? I have noticed that the golds just don't fry so nice as the red potatoes with white flesh..

Yes, pre-cook them in boiling water. I often pre-cook YG's cut into wedgies to nearly done (you can do them to greater doneness than you ever could a russet), then lay them out on a baking sheet to let them dry a bit. When you're about 20 minutes away from serving, paint them with olive oil or butter and pop into a super hot oven. They'll finish cooking and crisp up beautifully.

A short simmer in boiling hot water (with the potatos already sliced) works well too, if you'd like to pull back a bit on the fat.

What, you have a problem with 500-calorie-per-bite potatoes?

Mike's got it. To work well in a gratin, you need to par-cook Yukon Golds or have the problem you had. A short simmer in boiling hot water (with the potatos already sliced) works well too, if you'd like to pull back a bit on the fat.

Jenise, is this true about frying the yellow fleshed potatoes? I have noticed that the golds just don't fry so nice as the red potatoes with white flesh..

Yes, pre-cook them in boiling water. I often pre-cook YG's cut into wedgies to nearly done (you can do them to greater doneness than you ever could a russet), then lay them out on a baking sheet to let them dry a bit. When you're about 20 minutes away from serving, paint them with olive oil or butter and pop into a super hot oven. They'll finish cooking and crisp up beautifully.

Jenise, that is inspired, and you are a genius!