Smoked Horseradish Cheese Gratin

Smoked horseradish cheese gratin is delicious with roasted meats like turkey or ham. It pairs beautifully with a crisp green salad to balance the rich flavors.

Make a batch of indulgent potato gratin layered with creamy smoked horseradish cheese as a show-stopping side dish perfect for your Christmas feast.

Smoked Horseradish Cheese Gratin Recipe

Round-up your ingredients and get cooking!

Ingredients

• 2 lbs (about 5 medium) Yukon Gold potatoes, thinly sliced
• 1 ½ cups smoked horseradish cheese, grated
• 1 ½ cups heavy cream
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp unsalted butter, softened (for greasing the dish)
• ¼ cup breadcrumbs (optional, for topping)

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with the softened butter.
2. Prepare the potatoes: Wash and peel them, then slice them thinly (about ⅛ inch thick) using a mandoline or a sharp knife.
3. Make the cream mixture: Warm the heavy cream over low heat in a small saucepan. Stir in the minced garlic, thyme, salt, and pepper. Heat until just warm but not boiling.
4. Assemble the gratin:
   • Layer one-third of the potato slices evenly in the prepared baking dish.
   • Sprinkle one-third of the smoked horseradish cheese over the potatoes.
   • Pour one-third of the warm cream mixture over the layer.
   • Repeat with two more layers, finishing with the cheese and cream on top.
5. Optional topping: If you like, sprinkle breadcrumbs over the top for a crispy finish.
6. Bake: Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
7. Serve: Let the gratin cool for 10 minutes before serving. Garnish with extra thyme.

This dish pairs beautifully with roast meats or as a centerpiece on a vegetarian holiday table.

10 Tips for Perfect Smoked Horseradish Cheese Gratin

Here are our top 10 tips for getting the best out of this recipe:

1. Choose the right potatoes: Yukon Gold potatoes are ideal for gratins thanks to their creamy texture and ability to hold their shape. If unavailable, Russet potatoes are a good substitute.
2. Slice uniformly: Use a mandoline slicer for evenly thin potato slices. This makes sure they cook evenly.
3. Don’t skip the butter: Greasing your baking dish with butter prevents sticking and adds a rich, golden finish to the edges.
4. Warm the cream: Heating the cream mixture before pouring it over the potatoes helps the flavors meld and reduces the overall baking time.
5. Layer cheese generously: Distribute the smoked horseradish cheese evenly in each layer for a consistent, smoky flavor in every bite.
6. Cover and uncover strategically: Cover with foil during the initial bake to trap steam and soften the potatoes. Remove the foil for the last 20–25 minutes to achieve a golden, bubbling crust.
7. Check for doneness: Pierce the center of the gratin with a sharp knife. If it slides through effortlessly, the potatoes are fully cooked.
8. Let it rest: Leave the gratin to cool for 10 minutes after baking. This helps the layers set, making it easier to serve.
9. Boost flavor: Add a pinch of nutmeg or smoked paprika to the cream mixture for an extra layer of flavor.
10. Crispy top hack: For an ultra-crispy topping, broil the gratin for 2–3 minutes after baking. Watch carefully to avoid burning.

Storage Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Warm in a 350°F (175°C) oven until heated through, or microwave individual portions.

For longer storage, freeze fully cooled gratin in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.