Horseradish Potatoes

  • Active Time 10m
  • Total Time 55m

Makes 8 servings

Here is an elegant but hearty side dish for game and meats.


  • 6 large potatoes, peeled and sliced crosswise 1/8 inch inch thick
  • Salt and freshly ground pepper
  • 1 1/2 cups freshly ground horseradish
  • 4 cups heavy cream


Preheat oven to 400 degrees F.

Make a layer of potato slices in a 12 x 12-inch casserole, season to taste with salt and pepper and cover with 1/4 cup of the horseradish. Coat with heavy cream. repeat to yield 6 layers of potatoes, ending with potatoes.

Bake, uncovered, for 15 minutes, or until the top begins to brown. Cover with foil and bake for another 30 minutes, or until the potatoes are tender. May be prepared up to 1 day ahead, covered, and refrigerated. To serve, heat for 12 minutes in a 350 degree oven.

Recipe reprinted by permission of Life. All rights reserved.

RecID 3288

nutrition information per serving

542 calories; 44g total fat; 163mg cholesterol; 194mg sodium; 33g carbohydrates; 4g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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