All posts tagged horseradish

Horseradish Scalloped Potatoes

Published February 17, 2013 by jenmatteson

My dad, the cook of our house, always made the scalloped potatoes.  But we only had them when there was leftover ham, which generally wasn’t all that often, and we ate it as an entire meal.  And I’m not even a huge fan of ham.  I certainly don’t mind it; I’ve never cooked a ham or am ever really craving it.  When my dad made it with the chunks of leftover ham, I always tried to get the scoop with the most potatoes and least ham.  I’ve never been shy about loving carbs!

Horesradish Scalloped Potatoes

Now that it’s my turn to make it, it’s on my 30 Before 30 list, I wondered if I had to make a ham first.  Of course not!  So I didn’t.  I decided to just make them as a side, and forgo the meat.  My dad can make some really good scalloped potatoes, but I wanted to take them to the next level, so I decided on horseradish scalloped potatoes, a recipe I found on Food and Wine.  I wasn’t a huge fan of using heavy cream for this recipe, so I went with milk, and thickened it a bit with some flour.  I included the tart apple (Granny Smith) as the recipe called for, but I really didn’t taste it all that much. I think next time I’d use an entire apple instead of just half.  I’d also add some onion, just for fun!

The end result was a success!  I served these along side of my individual beef wellingtons; it was a match made in heaven.  In the future, if I wanted to serve them as a meal, a la my childhood, I’d add some rare roast beef.  It’d be so amazing with the horseradish.  Surprisingly, the horseradish really mellows out.  I was hesitant to use all 6 tbsp the recipe called for, but I did.  while cooking the sauce, it was pungent, but once it was covering the potatoes and baked, it was dialed back quite a bit.  Still get a great horsey flavor though!

Horseradish Scalloped Potatoes

Horseradish Scalloped Potatoes

Source: Adapted from Food and Wine
Servings: 8


2 tbsp butter
2 garlic cloves, minced
4 tbsp flour
3 cups milk
1 1/2 tsp salt
1 tsp fresh ground pepper
6 tbsp grated peeled fresh horseradish root
2 lbs baking potatoes, peeled and thinly sliced
1/2 granny smith apple, peeled, cored and thinly sliced
1/4 cup freshly grated parmesan cheese


1. Preheat oven to 425 degrees.  In a medium sauce pan, melt butter over low heat.  Add garlic and saute until fragrant, about one minute.  sprinkle flour in, one tbsp at a time, continuously whisking to form a roux.  The roux should be a smooth thick paste.  Once flour is incorporated, slowly add milk, one cup at a time, continuing to whisk until rue is combined and no chunks remain.  Bring mixture to slow bowl, and reduce heat to simmer until it thickens, about 6-8 minutes.  Carefull not to walk away – the milk can boil over quickly, and that’s messy!

2. While the sauce is simmer, prepare a 8×8 inch baking dish with cooking spray.  Layer the potatoes and apple.  Once sauce has thickened to desired consistency, pour over potatoes.  Bake for 25-35 minutes, or until potatoes are almost fork tender (I put my baking dish on a baking sheet in case the potatoes boiled over – they didn’t, but just in case).  Sprinkle with parmesan cheese and return to oven until the potatoes are done and top has browned nicely.  Remove, cover and let cool for 10-30 minutes before serving.

Panko Crusted Chicken with Horseradish Cream Sauce

Published May 31, 2012 by jenmatteson

Horseradish is a different kind of heat.  Even if you love spicy food, horseradish might not be for you.  It’s on the same level as wasabi.  Fortunately for me, I love horseradish and so does Nate.  I had a dish similar to this at a Chamber of Commerce event a few weeks back and have been waiting for the perfect time to try to recreate it ever since.

If I weren’t trying to clean out some close to empty containers in my fridge, I would have simply used flour, butter, and skim milk (which is how I wrote the recipe below).  However, I had about 1/2 heavy cream and 1 tbsp sour cream, so I just threw them in the mix.  Sure, it probably made the sauce it bit thicker and more rich than it would have been, but I definitely would have been satisfied with a simple milk based cream sauce.

The chicken is perfectly crispy without any unnecessary fat, and the cream sauce gives it nice moisture and wonderful flavor.  This is a super easy and quick meal to make for any weekday night.  Trust me, the picture doesn’t really do it justice. There is a lot more flavor than it depicts.  If I had any green onions, chives, cilantro…anything green on hand, I would have used it for a garnish.  But I didn’t, and this chicken was too good for me not to share with you.

Panko Crusted Chicken with Horseradish Cream Sauce

Source: Pigzilla Original
Servings: 2


2 boneless, skinless chicken breasts
1 egg
1/4 cup milk
1 tsp garlic powder
salt and pepper
1/2 cup all-purpose flour
1 cup panko bread crumbs

Horseradish Cream Sauce:
1 tbsp butter
1 tbsp flour
2 cups milk
1 tsp Dijon mustard
2 cloves garlic, minced
1 tbsp prepared horseradish (adjust to personal taste)


1. Pound chicken breast to 1/4 inch thickness.   In a shallow dish, beat egg with milk, and add garlic, salt, and pepper.  Pour flour and panko into separate shallow dishes.  Dredge chicken breasts in flour, shaking off excess, then egg mixture, and finally panko, making sure to completely coat the chicken.

2. Heat a large skillet over medium heat and coat well with cooking spray.  Once hot, add chicken breasts, and cook over medium heat, flipping once, until cooked through, about 4 minutes on each side.

3. While the chicken is cooking, heat butter and flour over low heat in a small sauce pan.  Once combined, slowly add milk, whisking constantly.  Once milk has warmed and flour and butter are incorporated, increase heat to medium high and bring mixture to a boil, whisking occasionally.  Keep a close eye so it doesn’t burn or boil over.  Once sauce has thickened, add Dijon mustard, garlic, and horseradish.  Whisk until incorporated and sauce reached desired thickness.  Salt and pepper to taste.

4. Spoon sauce onto plate and top with panko crusted chicken.  Serve.

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