INGREDIENTS:2 cups heavy cream
2 tsp. prepared horseradish
1 tsp. minced garlic
as needed, cayenne pepper
3½ lbs. Washington Russet potatoes (4 large)
3/4 cup grated fresh horseradish
½ tsp. kosher salt
½ tsp. cracked black pepper DIRECTIONS:Preheat oven to 400°F. Place heavy cream, prepared horseradish, garlic and a pinch of cayenne pepper in a non-reactive saucepan. Bring to a simmer. Remove from heat and set aside. Pare potatoes and slice into 1/8 inch rounds. Layer half the potatoes in a 13 x 9 x 2 inch baking pan. Sprinkle with half the salt, pepper and fresh horseradish. Layer remaining potatoes over horseradish. Sprinkle top with remaining salt, pepper and fresh horseradish. Pour cream mixture evenly over layers. Bake, uncovered, about 15 minutes or until top begins to brown. Cover pan with aluminum foil and bake 45 minutes longer, or until potatoes are tender. Let stand at room temperature 10 minutes before serving. SERVINGS:8 servings From:Chef Diana Dillard, Seattle Culinary Academy PHOTO CREDIT:Photo Credit: WASHINGTON STATE POTATO COMMISSION