Au Gratin Potatoes

Ingredients

• 4 cups gruyère cheese
• 1-1/2 cups grated parmesan cheese
• 1/2 cup (1 stick) Darigold Butter
• 1/4 cup minced garlic
• 4 cups Darigold Heavy Cream
• 1-1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon thyme
• 6 medium potatoes, thinly sliced

Instructions

Combine cheeses in a mixing bowl and set aside. Melt butter in a large skillet. Add garlic and sauté until garlic is translucent but not browned. Add cream, salt, pepper, and thyme; simmer for 15 minutes. Meanwhile, layer half of the potatoes in an oven- proof casserole or a pan greased with butter. Pour half of hot cream mixture over the potatoes; layer half of cheese mixture on top of potato mixture. Repeat layering process with remaining potatoes, cream and cheese. Bake at 325°F for 2 hours, or until potatoes are tender and cheese is melted and golden. Makes 6 - 8 servings.

Horseradish Cream

Ingredients

• 2 cups Darigold Sour Cream
• 1/4 cup drained, prepared horseradish
• 1 teaspoon hot sauce (e.g., Tabasco)
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

Instructions

Whisk together all ingredients in a medium mixing bowl until blended. Refrigerate until ready to use.

Tip: Serve with prime rib or other roasted meats.