You can incorporate two different kinds of horseradish into your gratin — a prepared paste or a freshly grated version. Think of freshly grated horseradish like grated ginger, as it has a fibrous texture and has a tendency to mellow out a bit during the cooking process. The only downside to using the fresh variety is that horseradish's pungent flavor is fleeting, fading after continued contact with the air. Prepared horseradish, on the other hand, is treated with vinegar to preserve its flavor. This means that ultimately the prepared version is about half as pungent as the fresh kind.
When making your potatoes gratin, you'll want to incorporate your horseradish into the creamy sauce you'll pour over the potatoes. To make sure it's evenly incorporated into the cream, make sure to finely grate it — a food processor works wonders here. Add about one tablespoon of freshly grated horseradish or two tablespoons of prepared horseradish per gratin recipe. From there, you'll proceed with the recipe as called for. Once you take a bite, you'll wonder why it's taken so long for you to discover the umami-rich pleasures of horseradish-spiked potato gratin.
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August 27, 2023 at 11:30AM
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The Potent Ingredient To Intensify Au Gratin Potatoes - Tasting Table
"ingredients" - Google News
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