• 6 to 8 medium potatoes, peeled and shoestring shape (Place potatoes in water while preparing sauce)
• 2 Tbsp butter
• 2 Tbsp flour
• 2 cups heavy cream
• Salt and pepper, to taste
• 1 Tbsp horseradish
• 1 Tbsp parsley, chopped
• ½ tsp caraway seeds
• 2 Tbsp unflavored bread crumbs

In skillet melt butter; add flour, stirring constantly with whisk until smooth.

Add cream and continue stirring until it thickens; add salt and pepper.

Stir in horseradish, parsley and caraway seeds. Drain potatoes and place in greased baking dish. Pour sauce over potatoes, sprinkle with bread crumbs. Bake at 350º for 45 minutes.