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Potato – coconut gratin with ginger

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Ingredients for 4 servings:

  • 2 tbsp sesame seeds
  • 1 tsp olive oil
  • 700 g potatoes
  • 1 stalk(s) leek
  • 1 piece(s) ginger (approx. 3 cm)
  • 2 garlic cloves
  • 250 ml coconut milk
  • 150 ml vegetable stock
  • 1 tsp nutmeg blossom (mace)
  • 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegan

Lightly toast the sesame seeds without fat and let cool. Brush a shallow, ovenproof dish with oil. Thinly slice the potatoes, halve the leek lengthwise and cut crosswise into thin half rings, finely grate the ginger, and finely chop the garlic. Combine the coconut milk, vegetable stock, ginger, garlic, mace, cayenne pepper, and half of the sesame seeds. Season to taste, and mix with the potato slices. Add the leek to the dish. Spread the potatoes and coconut milk on top and sprinkle the surface with sesame seeds. Bake at 220°C for 30-45 minutes. Served with a colorful salad, this potato gratin makes a complete meal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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