Indian-Spiced Potato Gratin
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon unsalted butter, plus additional for greasing dish
- 2large onions, peeled, halved lengthwise and thinly sliced crosswise
- 1tablespoon ground cumin
- 1teaspoon ground turmeric
- Large pinch cayenne pepper
- 1½teaspoons kosher salt
- Freshly ground pepper to taste
- 2cloves garlic, peeled and minced
- 3large baking potatoes, peeled and cut into 1/16 -inch slices
- 1cup heavy cream
Nutritional analysis per serving (6 servings)
327 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 495 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 350 degrees. Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring frequently, until onions are caramelized, about 30 minutes. Set aside.
- Step 2
In a small bowl, stir together the cumin, turmeric, cayenne, salt and pepper. Stir in the garlic.
- Step 3
Butter a 13-by-9-by-2-inch baking dish. Layer half of the potatoes in the dish, overlapping them slightly. Sprinkle with half of the spice mixture. Cover with the onions. Layer the remaining potatoes over the onions. Sprinkle with the remaining spice mixture, and pour the cream over the top.
- Step 4
Cover with aluminum foil and bake until the potatoes are tender, about 1 hour. Let cool slightly, cut into rectangles and serve. (The potatoes can be made ahead and reheated in a low oven, covered with aluminum foil.)
Private Notes
Comments
Substituted equivalent amount of garam masala for spices mentioned. Guests liked it but I thought it was bland. Next time I would use same amount of table salt rather than kosher salt.
Advertisement