As it turned out, we didn’t get to celebrate a family gathering on Easter. Somebody was ill in every family group that was going to come – me included, I was down with a cold. So we decided to have our Easter dinner about 8 days later. One family had gone to Hawaii in the interim, so they couldn’t come, but everyone else did. And my Scrabble group was cancelled that day, so I had more time to cook than I’d thought I would.
So what did we have? I ordered another one of those Kurobuta hams from Idaho, from Snake River Farms. Fortunately the ham has a 90-day shelf life if it’s still sealed up in the packaging, so delaying a week made no difference. I prepared the fantastic Mustard Sauce too (a recipe from David Rosengarten that was included in my first shipment of this fantastic ham). I made this potato and pear gratin, a summer squash casserole which I’ll share with you next time. We had a lovely green salad with some fresh fruit in it. Dessert – it was fresh strawberries and blackberries made into the so-delicious Mixed Berry Meringue Parfaits that I’ve made before using Trader Joe’s vanilla meringue cookies, vanilla ice cream, the fresh berries and a little mound of whipped cream.
So now, to this potato dish. Knowing that I probably had a hundred potato dishes in my cookbooks, I went to Eat Your Books, where I maintain a list of all of my cookbooks (well, most of them anyway), and typed in “potato.” Up came lots of recipes that are in my miscellaneous cookbooks. This one sounded best – from Nicole Aloni’s book, Secrets from a Caterer’s Kitchen
. The pear in with the potatoes sounded like a nice combination with ham. And it was, I think. First you cook the 1/4-inch cut potato slices in milk until nearly done (that milk is discarded, although you could probably use it in a soup or something else), then the potatoes, pears and Gruyere cheese are layered in the casserole dish. You mix up half-and-half, thyme, horseradish, salt and pepper and that is the liquid in the casserole. I do need to tell you – in case you think horseradish doesn’t sound all that appealing, it was really good! I mean, REALLY good. The flavor was subtle and someone almost has to tell you horseradish is in there, but once you know, it’s an “oh, yea” moment. The recipe said to rinse and drain the horseradish – that obviously subtle-fies it as you could hardly taste it.
It bakes for 45 minutes, the foil top is removed and a little bit of Parmesan cheese is sprinkled on top and it continues to bake for another 10 minutes. Surprisingly, the potatoes were barely done (even though they’d been 90% precooked in milk before they went into the casserole). So next time I’d probably bake it a little longer, perhaps.
The pears, also cut the same thickness of 1/4 inch, just blended right in with the potatoes. Only if you ate it singly could you tell it was a pear. You can see one piece there in the photo above – the one with the thyme on it. I only know it’s pear because of the shape of the piece. All the potatoes were round pieces. So yes, we liked this dish a lot and I’d definitely make it again.
Pear and Potato Gratin with Horseradish
Recipe By: Secret’s from a Caterer’s Kitchen, by Nicole Aloni
Serving Size: 8
Notes: You might need to bake this a little bit longer – surprisingly, an hour in the oven really wasn’t enough for the 1/4 inch thick slices to cook to a real tender point.
1 tablespoon dried thyme — minced
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
2 garlic cloves — minced
3 Tablespoons horseradish
1 cup half and half
2 1/2 pounds Yukon gold potatoes — small, if possible
3 Bosc pears — (about 3/4 pound)
2 1/2 cups milk
Kosher salt
Fresh ground pepper
1 1/2 cups Gruyere cheese — shredded
1/3 cup Parmesan cheese — grated
1. If using bottled horseradish, rinse and drain it before measuring. In a small bowl, combine thyme, pepper, garlic, horseradish and half & half. Set aside.
2. Preheat oven to 350°.
3. Peel potatoes if desired. Cut potatoes into 1/4″ slices.
4. In a medium saucepan bring milk to a boil. Add potatoes. If milk does not cover potatoes, add enough milk to cover. Reduce heat and simmer until just tender but still firm. Drain, discarding milk.
5. Peel pears, remove cores and slice to 1/4″ thickness. Butter a glass baking pan.
6. Layer half the potatoes in pan and season with salt and pepper. Layer pears over potatoes. Sprinkle with half the cheese. Pour 1/2 of the half & half over cheese and top with remaining potatoes. Season again with salt and pepper. Sprinkle with remaining cheese and pour remaining half & half over top. Press top with fingers to level. Cover with foil.
7. Bake for 45 minutes. Uncover and sprinkle parmesan cheese on top. Bake for an additional 10 minutes or until browned on top. Remove from oven and let rest for 10 minutes before serving.
Per Serving: 344 Calories; 14g Fat (36.1% calories from fat); 15g Protein; 41g Carbohydrate; 4g Dietary Fiber; 46mg Cholesterol; 313mg Sodium.
A year ago: White Cheddar Apple Bacon Cheesecake
Two years ago: Orange Coconut Sour Cream Cookies
Three years ago: White Chicken Chili
Four years ago: Lemon Velvet Gelato

Leave a Comment!