Horseradish-Spiked Potato and Turnip Gratin

Directions

Preheat oven to 400°F. Peel potatoes and turnips. Use a mandolin slicer or a knife to slice potatoes and turnips into ⅛-inch-thick rounds. You should end up with approximately 3 lbs of sliced potatoes and 1½ lbs of sliced turnips. Lay the potatoes and turnips on a baking tray and sprinkle with salt. Toss to evenly combine.

In a large mixing bowl, stir together 4 oz of Comté (reserving the rest for garnishing), Parmesan, heavy cream, garlic, 3 Tbsp of Agrumato-Method Horseradish Olive Oil, rosemary, and nutmeg. Transfer the potatoes and turnips into the cream mixture, discarding any excess liquid they may have released. Stir together very well, making sure to separate the potatoes and turnips so that all sides are exposed to the cream mixture.

Grease a large baking dish with the reserved 2 Tbsp Agrumato-Method Horseradish Olive Oil. Removing from the cream mixture as you work, layer the potatoes and turnips at a vertical angle to create a scalloped pattern. Pour the remaining cream mixture over potatoes and turnips until filled halfway up the sides of the dish (you may not use all the cream). If any cheese is left behind in the cream, strain it out and add to the top of the gratin.

Cover with foil and place on a baking tray before placing it in the oven. Cook for 45 minutes. Remove gratin from oven and discard the foil lid. Cook uncovered for another 30 minutes. Gratin should be bubbling and caramelizing on top. Top with reserved 2 oz Comté cheese and return to oven to cook for an additional 10–15 minutes, or until golden brown and caramelized on top.

After removing from the oven, drizzle the gratin with 2 Tbsp Agrumato-Method Horseradish Olive Oil and parsley. Let cool at room temperature for at least 15 minutes before serving.