Spiedini Ristorante
Spiedini Ristorante

Sweet Yukon Gold Potato Gratin

With Horseradish and Dijon Crust - Serves 8

For the Topping


  • 1 ½ cup coarse fresh breadcrums (from an airy, crusty loaf like ciabatta)
  • 2 tbsp. unsalted butter, melted
  • Kosher salt
  • 1 tbsp. dijon mustard
  • 2 tbsp. grated parmigiano reggiano
  • 2 teaspoon chopped fresh parsley

For the Gratin


  • 2 tbspn. unsalted butter, plus ½ teaspoon for the dish
  • 1 cup thinly sliced shallots, or 6 to 7 large ones
  • Kosher salt
  • ⅔ cup heavy cream
  • ⅔ cup homemade or low-salt canned chicken broth
  • 2 tbsp. prepared horseradish
  • Freshly ground black pepper
  • 2 yukon gold potatoes (approximately ¾ lbs.)
  • 1 sweet potato (approximately ¾ lbs.)
  • ⅓ grated parmigiano reggiano

Method of Preparation:

Combine the breadcrumbs, melted butter and a pinch of salt in a bowl. Mix in the mustard and then the parmigiano and parsley.

Prepare the Gratin

Heat the oven to 350°F. Rub a shallow 2 quart gratin dish with ½ teaspoon of the butter. Melt the 2 tbsp. butter in a small saucepan over medium heat. Add the shallots and a big pinch of salt. Cook, stirring frequently until softened, limp and somewhat golden. Whisk together the cream, broth and horseradish. Add to the shallots. Season with salt and pepper, stir to combine and remove from heat.

Assemble and Bake the Gratin

Peel the potato and sweet potato, cut each in half, length-wise. Slice each across into thin half moons. In a large bowl, combine the potato slices, 2 teaspoons salt, the parmigiano and the shallot cream.

With a rubber spatula, mix gently, but thoroughly and scrape into the prepared gratin dish. Smooth and press until evenly distributed. Cover with the breadcrumb topping. Bake until the crust is a deep golden brown, the juices aroudn the edges have subsided and the potatoes are tender when piereced with a fork (about 1 hour). Let rest 15 to 20 minutes before serving.

Gustav Mauler — Certified Master Chef