We served this tasty potato dish with feather blade steaks braised in port and it would be good with other roast or braised beef dishes.
Potato, Onion & Horseradish Gratin – serves 4
- 2 tbsp vegetable oil
- 100g butter
- 3 onions, thinly sliced
- a bunch of fresh thyme, remove the leaves from half
- about 900g of large floury potatoes, sliced very thinly (a mandolin or food processor is best for this)
- 4 tbsp horseradish sauce
- 300ml beef stock
Preheat the oven to 200C/180C fan/gas 6.
Heat the oil and 25g of the butter in a large frying pan. Add the onions and season well with salt and pepper. Cook for about 30 minutes, stirring regularly.
Meanwhile, put the stock into a saucepan with a small bunch of thyme and bring to the boil. Cook for a couple of minutes, then remove from the heat and leave to infuse for 10 minutes. Strain into a clean pan and keep warm.
Put the sliced potatoes into a large bowl with the thyme leaves. Melt the remaining 75g of butter and pour this over the potatoes and season well. Toss with your hands to coat the potatoes in the butter.
When the onions are cooked, stir in the horseradish sauce. Spread a third of the potatoes over the base of an ovenproof dish (20cm square is about right). Spread over half the onions and a third of the beef stock. Cover with another third of the potatoes, followed by the rest of the onions and a final layer of potatoes on top. Pour over the remaining stock, then cover with foil and bake for 45 minutes. Remove the foil and cook for another 30 minutes or until golden.
(Original recipe from Marcus Everyday by Marcus Wareing, HarperCollins Publishing, 2019.)
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