Instructions: 1. Preheat the oven to 400 F. Butter the bottom and sides of a 10-inch cast-iron skillet with the butter.

2. Arrange a layer of potato slices on the bottom of the skillet.

Season with salt and pepper to taste and cover with half of the horseradish.

3. Coat with half of the heavy cream. Repeat to yield 3 layers of potatoes, ending with potatoes. Bake, uncovered, for 15 minutes, or until the top begins to brown.

4. Cover with foil and bake for another 30 minutes, or until the potatoes are tender. Let sit 10 minutes before serving. 1997

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