Potato and Parsnip Gratin

Ingredients

• 9 Idaho® Potatoes, #90 ct. (5 lbs.)
• 1 lb. parsnips, peeled
• 1 qt. heavy cream
• 1 qt. half and half
• 1 cup horseradish root, grated
• 1 tablespoons kosher salt
• 1 tablespoon white pepper

Directions

1. Peel and slice potatoes ⅛” thick; slice parsnips ⅛” also. In heavy-bottom saucepan, combine all ingredients. Bring liquid to boil, reduce heat to medium and simmer for 5 minutes to release potato starch and thicken cream slightly. Press mixture into full-size 2″ hotel pan. Bake at 350°F until golden brown and potatoes test tender, about 40 minutes. Chill. Cut into squares. Re-heat for service.