Lime and coconut potato gratin from Delicious Magazine (UK), September 2020 (page 64) by Yotam Ottolenghi and Ixta Belfrage

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Notes about this recipe

  • 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.

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