Potato and Horseradish Gratin

Horseradish, as I’ve noted elsewhere, loses most of its potency when heated. It also retains its flavor, making it a great accompaniment to potatoes in this simple gratin. The trick is finding fresh horseradish—and then peeling and slicing it (some people wear goggles, not a terrible idea). If none of this appeals to you, just make the gratin with potatoes—it’s a beaut either way. Serve with roast chicken or meat. Other vegetables you can prepare this way: any root vegetable or tuber—carrots, parsnips, or turnips, for example—will work fine prepared in this style, alone or in combination.