Lime and coconut potato gratin from Ottolenghi Flavour / Flavor (page 72) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • garlic
  • fresh ginger
  • limes
  • vegetable stock
  • red chillies
  • baking potatoes
  • banana shallots
  • sea salt flakes
  • coconut cream

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock.

  • sarahj22 on February 02, 2021

    This was delicious. The comforting textures of a potato dauphinoise but with a lovely Thai twist. I found it needed an extra 10-15 mins at the higher temperature at the end of cooking for the top to brown. The coconut cream makes it feel very rich and indulgent. The aromatics add some welcome contrast but it also benefited from something sharp and fresh on the side. I served it with the cucumber salad from the same book (as suggested) which matched perfectly.

  • Lsblackburn1 on November 21, 2020

    Just as delicious as others say! My toppings did not get very crunchy in the oil so I put them on for the last 5 minutes in the oven. Great side dish for fried fish

  • KarinaFrancis on November 15, 2020

    Fantastic! My new favourite recipe from this book! The flavours are delicious without being heavy. I have to admit I struggled with the crunchy toppings, taking them a little too far, but they were still great in the finished dish. Perfect with a roast chicken.

  • raybun on November 08, 2020

    What a tasty gratin! All the flavors of a Thai curry - coconut, chili, ginger, lime-infused potatoes. Served with pork chops.

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