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!!
Yield: 4 to 6 servingsAuthor: Bobbi Hass-Burleson
Horseradish Au Gratin Potatoes
Take your au gratin potato game to the next level by spicing them sup with the kick of horseradish.
prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins
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.
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.
Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram or Twitter and tag @BobbisKozyKtchn I would love to see what you made. You might even make it into our newsletter!!
Thank you for reading and supporting companies I partner with. Doing so allows me to create more unique content and recipes for you.
This post contains affiliate links. As always, all opinions are my own.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….