If you’re like me you love a good condiment or sauce. I swear my fridge is at least half full with various sauces and chutneys- all just waiting for the perfect dish to be used on. I have always had a thing for horseradish as well. I think I come by it honestly as my mother was also obsessed with this spicy condiment. You don’t see it mentioned as often as it used to be but perhaps these horseradish crusted potatoes can change that!

Of course, in addition to sauces I also love potatoes so this dish was a no-brainer for me. Sliced potatoes slathered in horseradish and brown mustard, baked with a crust of parmesan cheese? Are you kidding? I’m all in!

To get started you’ll need 5 or so yellow or red potatoes. You don’t need to peel them, just slice them and throw them into boiling, salted water.

Once these are just beginning to become fork tender drain them and toss them with just a few ingredients. Then sprinkle with parmesan.

In all, including salt and pepper, this recipe only uses 7 ingredients and you probably have most or all of them on hand most of the time. For me I always have the large-grain brown mustard and some prepared horseradish in my fridge, which means I can whip this recipe up any day of the week without giving it much thought.

As long as I have potatoes and cheese on hand I can bang this dish out with very little effort on my part. And, they go perfectly with Polish sausage or smoked sausage.

These potatoes come out of the oven crispy and perfectly spiced on top. At the same time they’re so delicate in the center. For the best results spread these potatoes out in a single layer a single layer so that as much of the cheese as possible can crisp up. You can garnish with some flaky sea salt or chopped, fresh parsley, but even without these extras these potatoes are just darn good.