When I was tidying my folders at home, this recipe fell out. I cut out this recipe from a magazine I think, about two years ago maybe. I thought this gratin is rather different and I just got to try it out.
I modified the recipe a little bit here and there, but, the taste as intended by the recipe would be still there. Here is my rendition.
- 6 potatoes (any type really)
- Sprinkles of salt to taste
- Sprinkles of black pepper to taste
- 1 tablespoon of light veg oil
- 1 tub of single cream (double cream OR coconut milk)
Spice Paste (aka Sambal)
- 8 fresh chillies
- 2 tablespoons of chilli oil
- 6-8 shallots
- 4 cloves of garlic
- 1 knob of ginger
- 1 tablespoon of dried shrimp(optional, if you couldn’t find it)
- 2 1/2 tablespoons of fish sauce
Let’s put this spicy potato gratin together..
- Cut potatoes into slices Or chunky chip shapes. Toss them with salt and pepper.
- Arrange them onto greased oven proof casserole dish or ceramic dish.
- Preheat the oven to 180°C.
- Blend all the ingredients of spice paste to a fine paste.
- Heat a wok over medium high heat.
- When the wok reaches the desired heat, add blended spice paste to stir fry vigorously for about 5 mins until the aroma is released. Also, the paste should turn darker in colour and become thicker.
- Then, add in a tub of desired cream, stir well.
- Bring the mixture to a boil, then simmer for another 3-4 mins.
- Then, pour the mixture over the potatoes in the dish.
- Bake it for 45 – 55 minutes until the potatoes are tender and turn golden brown on top.
- Serve them warm.
- Garnish the top with chopped coriander or spring onions.