Horseradish Potato Gratinee

Number of Servings: 6

8 Large Idaho potatoes, sliced in 1/4 in width rounds
1/2 Cup prepared horseradish
2 Cup Heavy cream
¼ Cup Minced shallots
Fresh ground pepper to taste
1 Stick Unsalted butter
1 Cup Gruyere cheese shredded
1/2 Cup Finely chopped fresh parsley
Kosher salt to taste

Preheat oven to 325º, butter baking dish (12×18); keep refrigerated. In small saucepan, melt butter over medium heat – do not brown. Add shallots, cook low until soft, add horseradish and cream let the flavors infuse into the cream over low heat for 30 minutes. Strain through fine strainer, reserve liquid – throw away solids, add salt and pepper to taste. Arrange layers of the potatoes in the baking dish. Pour over the cream, bake in oven until potatoes are fork tender and bubbly golden brown. Add cheese and parsley and bake until cheese is melted.