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Lime and Coconut potato Gratin – Flavour

I'm working my way through Ottolenghi's new book Flavour and this recipe Lime and Coconut Potato Gratin is becoming a firm Favourite.

Lime Coconut potato Gratin works well with any protein or part of a spread.

Ottolenghi writes in Flavour... Ideally, you want to cut the potatoes thinly using a mandolin or a food processor with the appropriate attachment. Don't worry if you have neither , through-cutting them by hand is also fine; you might just need to cook them a little longer if they are thicker than 3 mm.

You can bake the gratin the day before and reheat it in a very hot oven just before serving if you want to get ahead. Top with the aromatics and zest just as you serve and not before.

Serves Six as a side or as part of a spread.

4-5 banana shallots Sliced 3 mm thick on a mandolin, if you have one, or by hand.

2 garlic cloves, crushed

2 tbsp olive oil

1.4kg Yukon Gold potatoes ( or another baking potato between floury and waxy

100g coconut cream, melted
3 limes finely grate the zest to 1 !/2 tsp, then juice to get 60ml

200ml vegetable or chicken stock

salt and black pepper

Crispy aromatics

150ml olive oil

2 red chillie, finely sliced

3 garlic cloves, thinly sliced

5g fresh ginger, peeled and julienned

4 spring onions finely sliced.

1. Preheat the oven to 190 C fan. Put the shallots, garlic, oil and 1/4 teaspoon of salt into a 28cm ovenproof salt"e canon a medium heat. Fry 8-10 minutes, stirring occasionally, until soft and deeply golden. Transfer to a large bowl and set the pan aside to be used again

2 Add the potatoes, coconut cream, lime juice, 2 teaspoons of salt and plenty of pepper to the bowl with the shallots and very gently mix everything together, taking care not to break the potato slices

3. Add a quarter of the mixture to the sauté pan, andy smaller or broken slices of potato are best used here, saving the larger, whole slice for the top. Spread out to create an even layer. Use the remaining three-quarters to create a spiral effect on top of this layer, so each slice is at an angle and overlapping the next. Pour over the stock, cover tightly with foil and bake for 40 minutes.

4. Meanwhile, make the crispy aromatics. Heat the oil in a medium pan on a medium heat, then gently fry the chillies, garlic and ginger for 5 minutes, stirring occasionally, until the garlic is a light golden-brown. Use a slotted spoon to transfer the aromatics to a plate. Add the spring onions to the oil and fry for 2 minutes, stirring to separate, until crisp. Add to the plate of garlic, spread everything out and sprinkle with some flaked sea salt. Remove the foil from the potatoes and drizzle 60ml of the aromatic oil ( reserving any remaining oil for another use) evenly over the gratin, then return it to the oven uncovered and bake for another 50 minutes. Increase the heat to 200 C for the last 5 minutes, until the top is golden-brown and crisp.

5. Set aside to cool for 10 minutes, then top with the fried aromatics, the lime zest and a generous pinch of flaked sea salt.

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