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Cheesy Creamy Horseradish Potatoes

Course Side Dish
Cuisine American, German
Keyword cheesy potatoes, creamy potatoes, hassleback potatoes, hazelnut potatoes, holiday potatoes, horseradish potatoes, Potatoes
Prep Time 25 minutes
Cook Time 1 hour
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 4 large russet potatoes
  • 8 shallots
  • 4 cloves garlic
  • 3 cups sour cream
  • 1 cup milk
  • 1/3 cup prepared horseradish
  • 3 cups Monterrey jack cheese
  • 1 teaspoon sugar
  • kosher salt and freshly ground pepper
  • 1 cup hazelnuts roughly chopped.

Instructions

  1. Preheat the oven to 350F.

  2. Peel potatoes and halve them lengthwise.

  3. Cut the round side thinly several times with a sharp knife almost to the bottom. Do not cut through.

  4. Cut the shallots into eighths lengthwise.

  5. Thinly slice the garlic.

  6. Scatter the shallots and garlic in the bottom of a baking dish

  7. Place the potatoes on top with the cut side facing up.

  8. Mix sour cream, milk, horseradish, and cheese.

  9. Season the mix with sugar, salt, and pepper.

  10. Pour the creamy mixture over the potatoes.

  11. Bake for 45 minutes.

  12. Sprinkle the hazelnuts on top.

  13. Bake for another 15 minutes until potatoes are cooked through.