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Friday, January 11

Potato-horseradish gratin with caramelized onions

Potatoes, medium sized
2 ½ pounds
Salt
½ teaspoon +
½ teaspoon
Pepper, freshly ground
½ teaspoon +
½ teaspoon
Half-and-half
2 cups
Horseradish, cream style
½ cup
Butter, unsalted
¼ cup
Onions, large, thinly sliced
2
Sugar
1 teaspoon
Balsamic vinegar
1 tablespoon
Swiss cheese, grated
6 ounces
Parsley, freshly chopped
¼ cup +
¼ cup
  1. Preheat oven to 400°F. Lightly grease a 13-by-9-inch baking dish.
  2. Place potatoes in pot and fill with water until covered; boil for 20 minutes, or until almost tender.
  3. Drain, and cool slightly; peel potatoes, and cut in 1/4-inch-thick slices.
  4. Arrange potato slices in dish, sprinkling with 1/2 teaspoon salt and pepper as you layer.
  5. Stir together half-and-half and horseradish, and poor over potatoes.
  6. Cover, and bake for 40 minutes.
  7. Meanwhile, melt the butter in a large skillet over medium heat.
  8. Add the onions, and remaining salt and pepper; stir occasionally, and cook for 20 minutes.
  9. Sprinkle the sugar over the onions, and continue cooking and stirring for another 5 to 8 minutes, or until the onions are caramel in color.
  10. Stir in vinegar, and cook 2 minutes, or until the liquid evaporates.
  11. Remove from heat, and cool 5 minutes.
  12. Fold in cheese, and half of the parsley.
  13. Uncover the potatoes, and top with the onion mixture.
  14. Reduce the oven to 350°F, and bake for 30 minutes.
  15. Let stand 5 minutes, and then sprinkle with the remaining parsley.
Recipe from Southern Living 1001 Ways to Cook Southern.