Recipe: Not Ur Average Gratin

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..


  1. Cut potatoes into slices Or chunky chip shapes. Toss them with salt and pepper.
  2. Arrange them onto greased oven proof casserole dish or ceramic dish.
  3. Preheat the oven to 180°C.
  4. Blend all the ingredients of spice paste to a fine paste.
  5. Heat a wok over medium high heat.
  6. 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.
  7. Then, add in a tub of desired cream, stir well.
  8. Bring the mixture to a boil, then simmer for another 3-4 mins.
  9. Then, pour the mixture over the potatoes in the dish.
  10. Bake it for 45 – 55 minutes until the potatoes are tender and turn golden brown on top.
  11. Serve them warm.
  12. Garnish the top with chopped coriander or spring onions.

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