12/22/2011

Potato and Cheese Purée with Horseradish Cream

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This is a dish of potatoes worthy of a holiday table.  It is a rich and savory dish full of compelling flavors  The potatoes are cooked and riced and then whipped with the usuals like butter and milk.  Ah, but then comes the Gruyère cheese.  Mmmm--cheesy potatoes.  And if that wasn't enough, heavy cream is whipped and flavored with a bit of horseradish and then spread on top of the potatoes.  Then the entire dish is brûléed under the broiler.


It's hard to see form the photos how creamy and cheesy these potatoes are (I had a hungry crowd to feed on Sunday night, so I was pressed for photo time).  But rest assured, these will put a whole new spin on the classic comfort food of mashed potatoes.  I know a slice of holiday roast would love to have these as company on a plate.

*Note-- The original recipe served 6?!  Well, we can only get through half for the 5 of us, so I say it serves 10.  With all the richness, you may want to scale back on the portions for everyone a bit, too.


Potato and Cheese Purée with Horseradish Cream
serves 8-10

6 medium Yukon Gold potatoes (2 pounds total), peeled and quartered
4 garlic cloves
1 1/4 teaspoon kosher salt, divided
3 Tablespoons unsalted butter, softened
3/4 cup whole milk
3/4 pound Gruyère cheese, grated (about 5 cups)
1/2 teaspoon freshly ground black pepper
2/3 cup very cold heavy cream
2 Tablespoons bottled horseradish

In a large pot, cover the potatoes with 1-inch of water and add 1 tablespoon of kosher salt.  Bring to a boil; reduce the heat to a simmer and cook until the potatoes can easily be pierced with a sharp knife, about 18-20 minutes.  Drain.

Meanwhile, mince the garlic and mash to a paste with 1 teaspoon of the salt, using the side of a large knife.  Force the potatoes through a ricer into a cleaned saucepan.  Add the butter, garlic paste, and milk, and heat over moderately low heat, stirring vigorously with a wooden spoon.  Add the cheese and pepper and cook, stirring vigorously, until the cheese is melted and the purée is smooth, about 10 minutes.  Remove from the heat.

Preheat the broiler.  Butter a 2-quart capacity baking dish.  Transfer the potato mixture to the baking dish, smoothing the top. With a whisk or hand-held mixer, beat the cream until it holds soft peaks.  Beat in horseradish and remaining 1/4 teaspoon of salt.  Spread the the cream over the potato mixture.  Broil 4 to 5 inches from the heat, rotating gratin if it isn't browning evenly, for 1 to 2 minutes.  Enjoy!

Source: Adapted from Gourmet Today, by Ruth Reichl




7 comments:

  1. You always have the most wonderful recipes and this one may top my list :) Looks absolutely amazing! Pinned this recipe and I'm hoping to whip this out for our Christmas dinner this year!

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  2. Jess-
    You are so sweet! I hope you enjoy the recipe as much as we do:)

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  3. This recipe was clearly invented just for me. We received a 7-pound rib roast as a Xmas gift and this is EXACTLY what I'll be eating with it. Good Lord woman, this sounds amazing.

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  4. Mindy-
    What a wonderful gift! Potatoes, cheese, and horseradish-- this dish will certainly be the perfect pairing with your gifted roast. Enjoy!

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  5. Any tips for making this ahead??? Broiling it for a few minutes may not be long enough to reheat and reheating prior to broiling may not work for the whipped topping. Your thoughts.

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  6. Anon-
    I cannot speak from experience, but you might have some luck if prepare the potatoes and not the cream. If you prepare the potato and cheese mixture in advance, cool, cover and refrigerate. Bring to room temperature and cover with aluminum foil and reheat in a 350º F oven until heated through. Proceed with the whipped cream topping.

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  7. @Nicole-The Galley Gourmet
    Great tip - I will try it the next time I prepare. First time, it was wonderful. My guests raved about the flavor and texture. Thanks for your passion and creativity.

    ReplyDelete

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