Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 (side-dish) servings

　　1 bunch fresh thyme

　　1 tablespoon black peppercorns

　　1 dried bay leaf

　　3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices

　　2 tablespoons sea salt

　　5 garlic cloves, peeled and smashed with back of knife

　　4 cups heavy cream

　　1/4 cup fresh horseradish, grated

　　1 1/2 cups Parmesan cheese, coarsely grated

　　

Step 1

Place rack in middle position and preheat oven to 400°F.

　　

Step 2

Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.

　　

Step 3

Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.

　　

Step 4

In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.

　　

Step 5

Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.