This recipe is an exquisite balance of herby and tangy flavours. The aromatic mix makes a magical topping that is just perfect for the potatoes.
- 6 shallots, thinly sliced
- 4 garlic cloves, crushed
- 3 tablespoons olive oil
- 1 kilo of potatoes, do not peel them
- 270ml coconut cream
- 300ml vegetable stock or chicken stock
- The zest of 3 limes
- salt and pepper to taste
- 2 red chillies, finely sliced at an angle
- 4 garlic cloves, finely sliced
- 10 grams fresh ginger, peeled and julienned
- 4 spring onions, finely sliced at an angle
- Preheat the oven to 180C.
- Put the shallots, the garlic and the oil with a bit of salt and saute in a pan on a medium heat. Fry, stirring occasionally until soft and golden brown. Transfer the mixture to a large bowl.
- Add the sliced potatoes, the coconut cream, the lime zest and salt and pepper and gently mix everything with your hands. This is to make sure you do not break the potatoes slices.
- Add a quarter of the mixture to an ovenproof pan. Then using your hands spread out an even layer of potatoes to create a spiral effect on the top layer, so each slice is at an angle and overlapping the next.
- Pour in the stock and cover the pan tightly with foil and bake for 40 minutes.
- Remove the foil from the potatoes and sprinkle the aromatics, then return the pan to the oven uncovered and bake for another 10 minutes or until the top is golden-brown and crispy.
- Set aside to cool for 5 minutes and serve.
- You can make the gratin the day before and reheat it in the oven.
- Do no peel the potatoes.
- Slice the potatoes with a Mandolin. Do not worry if you don’t have one, cutting the potatoes by hand will be fine.