Sweet potato-russet potato gratin with horseradish and a Dijon crust from The Best of Fine Cooking,CookFresh (Fall 2014) (page 50) by Susie Middleton

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Notes about this recipe

  • chawkins on January 07, 2023

    Made this again, halved the recipe and followed the recipe exactly this time except accidentally doubled the cheese in the crust. Turned out real well. Not overly cheesy.

  • Rinshin on March 03, 2019

    Unusual flavor addition for potato gratin. The horseradish and Dijon mustard flavor was very nice with sweet potato and potato. I liked the mixture of cream with chicken stock instead of all dairy. The cheese part was very minimal with Parmesan only. Went well with fried chicken.

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