Keralan Coconut Dauphinoise Potatoes

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Keralan Coconut Dauphinoise Potatoes

SERVES 4

15 MINS PREP

COOKS IN 60 MINS

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Ingrédients

1 pack of The Spice Tailor Keralan Coconut Curry
250ml milk (alternative or dairy)
500g maris piper potatoes, peeled
45g Parmesan or vegetarian hard cheese, finely grated (plus extra for garnish)

Méthode

Preheat the oven to 180°C (Fan 160°/Gas Mark 4), and butter a baking dish.
Begin by finely slicing your potatoes into rounds. We would recommend using a mandolin here if you have one, otherwise take your time to slice these into 2-3mm thick slices.
Place the sliced potatoes into a bowl of water to stop them from browning.
Add the Keralan sauce and the milk to a pan over medium heat. Once simmering, remove from the heat and stir in the grated parmesan cheese.
Now strain the water off the potatoes and begin to layer the potato slices into the oven dish, being sure to overlap each layer as you go.
Pour the mixture on top of the layered potatoes, and place into the middle of the oven for 45 minutes.
Once the 45 minutes has elapsed, grill over medium-high for the last 15 minutes to allow the top to brown evenly. (If your potatoes have browned already, you can continue cooking in the oven for the last 15 minutes. This can vary from oven to oven).
Before digging in, allow the potatoes to cool slightly so the sauce has a chance to firm up.

Ingrédients

1 pack of The Spice Tailor Keralan Coconut Curry
250ml milk (alternative or dairy)
500g maris piper potatoes, peeled
45g Parmesan or vegetarian hard cheese, finely grated (plus extra for garnish)

Méthode

Preheat the oven to 180°C (Fan 160°/Gas Mark 4), and butter a baking dish.
Begin by finely slicing your potatoes into rounds. We would recommend using a mandolin here if you have one, otherwise take your time to slice these into 2-3mm thick slices.
Place the sliced potatoes into a bowl of water to stop them from browning.
Add the Keralan sauce and the milk to a pan over medium heat. Once simmering, remove from the heat and stir in the grated parmesan cheese.
Now strain the water off the potatoes and begin to layer the potato slices into the oven dish, being sure to overlap each layer as you go.
Pour the mixture on top of the layered potatoes, and place into the middle of the oven for 45 minutes.
Once the 45 minutes has elapsed, grill over medium-high for the last 15 minutes to allow the top to brown evenly. (If your potatoes have browned already, you can continue cooking in the oven for the last 15 minutes. This can vary from oven to oven).
Before digging in, allow the potatoes to cool slightly so the sauce has a chance to firm up.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Cari à la Noix de Coco du Kerala

Un curry du Kerala à la noix de coco, délicatement équilibré et moelleux. Ses épices douces et ses couches de saveurs en font un plat incontournable pour ceux qui aiment les saveurs indiennes plus douces. Parfait avec des fruits de mer, du poulet, des œufs ou des légumes.

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