Indian-Spiced Potato Gratin
Cryambers
Indian-Spiced Potato Gratin
Recipe By : New York Times Magazine, April 28, 1996, p. 70.
Serving Size : 6
Preparation Time: 0:00
Categories :
Amount Measure Ingredient -- Prep
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1 tablespoon unsalted butter -- plus additional for greasing
dish
2 large onion -- halved lengthwise and thinly
sliced crosswise
1 tablespoon ground cumin
1 teaspoon ground turmeric
pinch cayenne pepper
1 1/2 teaspoons kosher salt
freshly ground pepper -- to taste
2 cloves garlic -- peeled and minced
3 large baking potato -- peeled and cut into
1/16-inch slices
1 cup heavy cream
Preheat oven to 350°. Melt the butter in a large skillet over medium-low heat.
Add the onions and cook, stirring frequently, until onions are carmelized,
about 30 minutes. Set aside.
In a small bowl, stir together the cumin, turmeric, cayenne, salt and pepper.
Stir in the garlic.
Butter a 13-by-9-by2-inch baking dish. Layer half of the potatoes in the dish,
overlapping them slightly. Sprinkle with half of the spice mixture. Cover
with the onions. Layer the remaining potatoes over the onions. Sprinkle with
the remaining spice mixture, and pour the cream over the top.
Cover with aluminum foil and bake until the potatoes are tender, about 1 hour.
Let cool slightly, cut into rectangles and serve. (The potatoes can be made
ahead and reheated in a low oven, covered with aluminum foil.)
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