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

  • spring onions
  • banana shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken stock for vegetable stock.

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

Accompaniments: Steamed aubergines with charred chilli salsa; Sweet and sour sprouts with chestnuts and grapes; Cucumber salad à la Xi'an Impression; Cauliflower roasted in chilli butter

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.

  • Bessp on April 10, 2026

    Tried this as part of a cookbook club I'm in, so I didn't actually cook it. However, it was by far the hit of this book. Excellent flavor, held up well to reheating. I will definitely make this for myself.

  • sg1029 on July 27, 2024

    Really nice, maybe try with coconut cream next time? Try with the best stock possible Can use the food processor for chopping bits

  • MilduraSO on June 02, 2022

    This was delicious. I only needed two limes to get the right amount of juice though I think I’d use half next time and then squeeze a little on top when serving as I found it a bit overpowering.

  • 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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