Potato and Horseradish Gratin

Horseradish, as I’ve noted elsewhere, loses most of it’s potency when heated. It also retains it’s flavor, making it a great accompaniment to potatoes in this simple gratin. The trick is finding fresh horseradish—and then peeling and slicing it (some people wear goggles, not a terrible idea). If none of this appeals to you, just make the gratin with potatoes—it’s a beaut either way. Serve with roast chicken or meat.

Other vegetables you can prepare this way: any root vegetable or tu