Add a little kick the next time you make Au Gratin Potatoes and leave your guests wanting more with these Horseradish Au Gratin Potatoes!
Welcome to another fabulous month of #FoodieExtravaganza!! Foodie Extravaganza is where bloggers come together and celebrate their love for food and food holidays! Did you know there is at least one food assigned to each day of the year to celebrate that food? Kathleen from Fearlessly Creative Mammas is our host this month and since she is from Idaho, she picked potatoes. All of the recipes will feature potatoes in one form or another.
Don’t get me started on potatoes. Seriously. Don’t.
Around here we’re just meat and potato eaters. Who needs a veggie?? Well… in the summer we do throw veggies into our meals, but any other time it’s just meat and potatoes. Can anyone else relate?
Au Gratin Potatoes or as some, like my mother, call them Scalloped Potatoes are very popular around here. Toss a creamy cheese sauce over potatoes and slap in the oven… delicious! One of our favorites, especially when we use leftover ham. Like I said… don’t get me started on potatoes because we love them!
You’re probably wondering how I managed to think of adding horseradish to my Au Gratin Potatoes right?! Well… the truth be told… I have no idea, but I do know that it’s going to be my secret ingredient next time I make them. When I first took a bite, I was like, “Wow, I love it!” and the second time… same thing… but if you didn’t know the horseradish was in it you wouldn’t know what you were eating and it just keeps you guessing. I only wanted enough that I could taste that it was in potatoes… not that it was going to over power them. Mainly because the man, C, don’t like horseradish. Boo!!! He doesn’t like tomatoes either… like seriously what am I going to do about this?!
C still ate them and said they were good… so I guess that’s a start in the right direction!! 🙂
So next time you’re wanting to toss some Au Gratin Potatoes in the oven… add some horseradish into your sauce and let everyone guess what you added because these Horseradish Au Gratin Potatoes are here to stay for me!! Serve them up beside a nice steak and you’re in business!!
Give them a whirl and let me know what you think! 🙂 (I only made an 8×8 dish because I didn’t want leftovers, but you can easily multiply this recipe to fit a 9×13 to serve more people!)
- 4 cups potatoes, peeled and sliced 1/4" thick
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 - 2 cups milk
- 4 ounces shredded cheddar cheese OR Velveeta
- 1 tablespoon horseradish, more or less depending on your liking
- To taste salt
- To taste pepper
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Preheat oven to 350*F and grease an 8x8 baking dish. Set aside
- In a saucepan over medium heat, melt the butter.
- Add the flour to form a roux and cook 2-3 minutes.
- Slowly add enough milk to dissolve the roux mixture stirring constantly until thickens and begins to boil.
- Add remaining milk and cheese, stirring until melted.
- Add horseradish, salt and pepper. (Add more milk if too thick).
- Remove from heat and add your potatoes, stirring to coat.
- Pour into prepared dish.
- Mix bread crumbs and butter together and sprinkle over potatoes.
- Cover with aluminum foil and bake for 45-50 minutes OR until potatoes are tender when stabbed with a fork.
- Allow to set 10 minutes, then serve!
- **Adjust your horseradish to how strong it tastes... more if it's not very strong... less if it's strong**
Latvian Spiced Dill French Fries from Fearlessly Creative Mammas
Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla
Chipotle and Lime Roasted Fingerling Potatoes from Sew You Think You Can Cook
Horseradish Potato Au Gratin from From Gate to Plate
Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life
Slow Cooker Loaded Potato Soup from Making Miracles
Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara’s Multicultural Table
Tortilla Espanola (Spanish Omelet) from Cali’s Cuisine
Japanese Moon Gazing Potatoes from Ninja Baker
Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm
Sweet Potato Spiced Swirl Bread from Baking in Pyjamas
Loaded Pierogi from Cooking With Carlee
Bloody Mary Potato Salad from Cindy’s Recipes and Writings
Colcannon with Kale from Cherishing a Sweet Life
Potato Rolled Tacos from Foodie and Wine
Jersey Royals with Mint from Food Lust People Love
Naked Ladies with their Legs Crossed from Passion Kneaded
Shredded Potato Crusted Chicken from The Freshman Cook
Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking
Posting day is always the first Wednesday of the month. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .
Thanks for joining us this month and hope you come back to see what we’re celebrating next month!
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