Sweet potato-russet potato gratin with horseradish and a Dijon crust from How to Cook a Turkey: And All the Other Trimmings by Fine Cooking Magazine

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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.

  • chawkins on February 21, 2022

    I doubled the amount of mustard and horseradish per the comments from the fine cooking community. I halved the recipe but used the same cooking time, so the gratin was a bit over cooked. Very assertive in flavor and not too rich. Great use for my home grown horseradish.

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