I don’t know about you but cold weather always makes me lazy. I crave simple, hearty dishes which leave me feeling satisfied and ready to cosy up on a welcoming sofa with a good cookbook.
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
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
1. Whisk together all of the ingredients except the potato slices.
2. 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.
3. Cover with aluminium foil and bake at 180°C for 35-45 minutes.
4. 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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