This Two Potato, Chilli and Cumin Gratin is just the trick for such occasions. A combination of sliced potatoes and sweet potatoes, baked in an aromatic infusion of cream and earthy spices is about as comforting as you can get – all you need is a spoon and an appetite to fill. You can serve this as a vegetarian main course for Christmas, a side for your Christmas dinner, or a substantial starter. This is just the kind of dish I want to make ahead of time, wrap up in foil and effortlessly pop into the oven after a long days work. Serve this gratin with a leafy green salad and it’s the most perfect, inexpensive winter meal. I adore the crisp, golden edges which catch in the heat of the oven and add an abundance of flavour to the whole dish. All together now – hmm! You could also try adding slices of other root vegetables like swede and celeriac for a spicy root vegetable gratin. Chilli, cumin and a pinch of garam masala compliment creamy potatoes beautifully and add that touch of India to a classic dish I love so much. Two Potato, Chilli and Cumin Gratin (Serves 4-6) Ingredients 3 medium potatoes/500g, peeled and sliced thinly 3 medium sweet potatoes/500g, peeled and sliced thinly 600ml double cream 60g cheddar cheese 1 tsp cumin seed powder 1 tsp lemon zest 1 tsp chilli powder 1 clove garlic 1 tsp salt or to taste ¼ tsp ground black pepper ¼ tsp garam masala Method
Whisk together all of the ingredients except the potato slices.
Make a layer of potato and sweet potato slices in a deep baking dish and pour over some of the cream mixture. Repeat until all of the ingredients are used up.
Cover with aluminium foil and bake at 180°C for 35-45 minutes.
Remove the foil and continue to bake until golden brown. Allow to rest for at least 10 minutes before serving. Grab a spoon and a book and park yourself onto the comfiest sofa within reach. Devour.
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