Aligot Gratin with Horseradish Cream

prep time:: 35 min
total time:: 75 min

Makes 6 servings

Potato-and-cheese purée. Best to use a potato ricer or a food mill fitted with medium disk; a 2 quart ceramic or metal shallow baking dish or 6 1-cup shallow gratin dishes.

ingredients

2 pounds Yukon Gold potatoes
4 garlic cloves
1 1/4 t salt
3 T unsalted butter, softened
3/4 pound Cantal or Gruyère cheese, coarsely grated on large holes of a box grater (5 cups)
1/2 t black pepper
2/3 cup chilled heavy cream
2 T drained bottled horseradish

directions

1
Cover potatoes with salted water by 2 inches in a 4-5 quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.
2
Mince garlic and mash to a paste with 1 teaspoon salt using the side of large heavy knife.
3
When the potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into clean saucepan. Add butter, garlic paste, and milk and cook over medium-low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is almost melted, smooth, and almost taffy-like, about 10 minutes.
4
Preheat broiler. Butter baking dish(es). If using 6 dishes, put onto baking sheet.
5
Transfer potato mixture to baking dish, smoothing top.
6
Beat cream in a bowl with an electric mixer until it hold soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4-5 inches from heat, rotating gratin to brown evenly, until golden, 1-2 minutes.