Russet potatoes are the perfect potato variety for the lazy cook. Their skin is delicious, which means they’re best left unpeeled and their large size means less prep work when making this dish.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | Irish |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 289 |
| Fat | 28.4g |
| Saturates | 17.8g |
| Protein | 2.9g |
| Carbs | 7.9g |
| Sugars | 0.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat oven to 180 C, gas mark 4. Butter a medium-sized cast-iron pan.
Slice the potatoes into very thin rounds using a mandolin or knife. Stack the slices in piles as you go. Pick the thyme leaves.
Combine the creams and horseradish sauce along with the rest of the butter and salt in a bowl then pour over the potatoes. Sprinkle the thyme over the top and season well.
Place the pan in the oven and bake for 1 hour until the potatoes are tender and cooked through, then put the grill on its highest setting and brown the top of the gratin until golden and caramelised.
