Oh, emergency! I need to make a gratin from a recipe I once used in what I believe was the February 1995 edition of Bon Appetit Magazine. It was either a potato-turnip or potato-parsnip gratin with horseradish and it was excellent. I'm hoping someone out there has an encyclopedic magazine collection and has the recipe. I believe it was a bistro edition and there's a steak on the cover?
If you have this recipe, I would greatly appreciate it. It was wonderful and had a healthy kick from the horseradish (which I remember was prepared, not fresh). Or maybe just some guidance on how much to add to a regular gratin recipe?
And yes, I tried Epicurious.com ... Thanks!