I admit it: I totally stole this recipe from my former employer. Actually, I only saw my old boss make this while I was walking in and out of the kitchen, but it was so good that I remembered its simple ingredients and preparation.
Make this with steak, it's a match made in heaven. It's also amazing refried for breakfast. When we went sailing over Labor Day Weekend last year, we made so much that we had it with every meal for two days!
3 lbs. potatoes
10-15 cloves garlic, peeled
1 - 4 inch piece fresh horseradish root
parmaggiano reggiano or other melty, yummy cheese
1 pint heavy cream
salt and pepper
crushed red pepper
Preheat the oven to 350 degrees. Grate the horseradish. Combine with garlic cloves and cream and heat in a small saucepan on low heat until simmering. Remove from the heat and let steep 20-30 minutes. Meanwhile, peel and slice the potatoes into 1/8" slices. Arrange the potatoes in a gratin dish, sprinkle with generous amounts of kosher salt and ground pepper. Pour the cream mixture over the potatoes and grate the cheese over the top. Cook in the oven until the potatoes are cooked through and the cheese is gold and bubbly.