These potatoes are so rich and comforting. These are a great side dish all fall and winter long and even make a store-bought rotisserie chicken seem like a grand meal.

This recipe is from my Fall 2015 issue!

Serves 4, generously

You will need:

butter for your pan

1  cup half-and-half

2  teaspoons kosher salt

1  teaspoon black pepper,freshly ground

2  garlic cloves, minced

3  tablespoons prepared horseradish

1 yellow onion, peeled and thinly sliced

1⁄2 lbs russet potatoes (about 3 potatoes), peeled and very thinly sliced

1 cup coarsely grated sharp
cheddar cheese

  1. Preheat the oven to 350oF.
  2. Butter a 9”x13” baking dish.
  3. Put the half-and-half, salt, pepper, garlic, and horseradish in a large bowl and whisk together.
  4. Add the onion, potatoes, and half of the cheese and stir to combine everything really well (your hands are the best tool for this job).
  5. Transfer the potato mixture to the prepared baking dish and sprinkle the top with the remaining cheese.
  6. Bake the gratin until the potatoes are very tender (test with a paring knife) and the top is gorgeously browned and the whole thing is bubbling, 11⁄2 hours.
  7. Serve immediately.


You can make these ahead and reheat them in a warm oven.

Photography by Photography by Alexandra Grablewski

Made it? Tell us about it–