A big thank you to General Mills® and Progresso™ Bread Crumbs for sponsoring this post!
WOW! is it really December 22nd?
Can it really only be 3 days until Christmas?
I am soooo not ready, especially with my little kitchen incident with the mandolin last week! #epicbloggerfail
I have to admit that I really haven't even nailed down the menu yet and all of the kids will be here Christmas eve expecting some good grub!
I know, I know, shame on me.
You would think that I would learn from my past mistakes.
Like waiting until the last minute to get things done for Christmas
But it seems that I am a slow learner (except I learned I will always use the food guard when I use my mandolin from now on!!).
When it gets down to the nitty gritty like this, I always look back to the past to get inspiration for my holiday meals. Now is not the time to be breaking out that new experimental recipe (although I have been known to make that mistake too), it is the time for tried and true family recipes. Like my Grandpa's Simple Stuffing, Grandmother's Oyster Stew, and my Mom's Creamy Pea Salad. Plus those are the ones that have fab holiday memories to go along with them.
So while I was cruising the aisles at Walmart, looking for some last minute menu and gift ideas, I grabbed some Progresso™ garlic and herb, and plain bread crumbs. I wasn't quite sure what I was going to make yet, but I like to have them on hand because I use them for soooo many dishes. I mean, there is meatloaf or meatballs, chicken or eggplant parm, and you know I am the mac and cheese queen, so Progresso™ bread crumbs are a must have for a nice crunchy, golden brown crust, right? They even have panko bread crumbs so my fried chicken is always extra tasty and extra crispy
Little Miss Kylee aka the G-Baby was happy to help out by holding the bread crumbs for me the whole time we were in the store can you believe she is already 6 months old?!?!? I can't wait until she is old enough to help me cook with those bread crumbs!!
Once I got home, and put my thinking cap on, I knew I wanted to make one of my favorite childhood dishes. I was born in Iowa, and was raised on good ol' beef and taters! My Dad really didn't think it was a "real" meal if those were not a part of it. Later in life he let go of the beef, but never let go of those potatoes! He could make a meal out of potatoes, and only potatoes!!
My favorite was always au gratin potatoes. My Grandfather use to joke and say, "Ewwww you like those hog rotten potatoes?" Ya, my family has always been a bit crazy
Now, back in the day, my Mom used the boxed kind of potatoes but, for year now, I have been making mine with "real" ingredients, potatoes, cream, cheese, and added the Progresso™ bread crumbs to make that nice crispy crust. The kids love, love, LOVE it, and won't eat it any other way. #spoiledmuch
I really have no idea why I didn't automatically think to make them, since they are such a family favorite,
Only this time, since we are having a gorgeous beef tenderloin roast, I decided to kick the taters up a notch (channeling my inner Emeril now) by adding some horseradish to the party. So now we have;
I have literally been eating these potatoes for the last two weeks because they are just that good! My father would be oh so proud of me I am making a Christmas dinner after his own heart!!
Horseradish Au Gratin PotatoesTender, creamy au gratin potatoes spiced up with the kick of horseradish, is the
perfect side for a holiday or everyday meal.
- 2 pounds potatoes, peeled and sliced 1/8 inch thick *see Cook's notes
- 1 1/2 cups heavy cream
- 1/2 cup extra hot prepared horseradish
- 1/2 sweet onion, sliced as thin as possible
- 1 clove garlic, minced
- 1/2 teaspoon fresh grated nutmeg
- Kosher salt
- Freshly cracked black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves, minced
- 1 8-ounce block sharp white cheddar cheese, grated
- 1/2 cup Progresso Garlic and Herb Breadcrumbs
- Preheat the oven to 425 degrees F.
- Put the cream, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer, cook for 5 minutes. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
- Spread 1/3 of the potatoes in the bottom of a 2 quart casserole dish. Top with 1/3 each of the onion cream mixture, cheese, salt, pepper, and thyme. Repeat with the next 2 layers, finishing with the last 1/3 of the cheese.
- Sprinkle the breadcrumbs over the top.
- Bake until the potatoes are tender and the gratin is golden brown on top and bubbly on the edges, 45 minutes to 1 hour.
- Allow to cool slightly before serving.
Prep Time: 00 hrs. 15 mins.
Total time: 65 mins.
Tags: potato, side dish, cheese, Christmas, Thanksgiving
*Cook's note - if you slice your potatoes thicker, or want very tender potatoes, you can parboil the sliced potatoes for 3 to 5 minutes, drain, and allow them to cool. Then prepare the au gratin per the instructions. Reduce the cook time to 30 to 40 minutes.
What is your favorite dish to make with bread crumbs?
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