Potato Gratin with Gruyere, Horseradish & Sweet Onion

I saw Geoffrey Zakarian make this on a recent episode of The Kitchen on Food Network. It looked so delicious - and it really was!

His tip was to buy FRESH horseradish - because if you use the bottled kind - the vinegar in it will curdle the cream sauce.

Potato Gratin with Gruyere, Horseradish & Sweet Onion
2 cups heavy cream
1 c half and half
1/2 c grated FRESH horseradish
1/2 t grated nutmeg
1 clove garlic, finely minced
1 Vidalia or sweet onion, sliced as thinly as possible
Salt and pepper to taste
3 lbs Yukon gold potatoes sliced about 1/8" thick
2 c grated Gruyere
1 c breadcrumbs

Preheat the oven to 375 degrees F. Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper. In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top. Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving. 

*At this point - we were SO OVER Holiday food - BUT this recipe is seriously AMAZING - so... I ended up making the leftovers into a soup. I put the leftovers into my blender with a 1/2 - 1 cup chicken broth (or whatever you have on hand) the amount of liquid depends on the consistency you want for your soup. 

Luxurious. Decadent. If you're going to go for it - GET IT!