Ingredients

Instructions

  1. Preheat oven to 400º.
  2. Slice potatoes 1/2-inch thick.
  3. Boil in salted water to cover until just tender. About 10 minutes
  4. Drain and arrange overlapping lightly in a sprayed shallow 1 1/2 quart baking dish. Stir mustard and horseradish together and blend in oil.
  5. Spoon evenly over potatoes, try to get some between layers.
  6. Sprinkle with parmesan and bake 30 to 40 minutes or until golden and crusty.