Keralan Coconut Dauphinoise Potatoes
Keralan Coconut Dauphinoise Potatoes
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- 1 pack of The Spice Tailor Keralan Coconut Curry
- 250ml milk (alternative or dairy)
- 500g maris piper potatoes, peeled
- 45g Parmesan or vegetarian hard cheese, finely grated (plus extra for garnish)
- Preheat the oven to 180°C (Fan 160°/Gas Mark 4), and butter a baking dish.
- Begin by finely slicing your potatoes into rounds. We would recommend using a mandolin here if you have one, otherwise take your time to slice these into 2-3mm thick slices.
- Place the sliced potatoes into a bowl of water to stop them from browning.
- Add the Keralan sauce and the milk to a pan over medium heat. Once simmering, remove from the heat and stir in the grated parmesan cheese.
- Now strain the water off the potatoes and begin to layer the potato slices into the oven dish, being sure to overlap each layer as you go.
- Pour the mixture on top of the layered potatoes, and place into the middle of the oven for 45 minutes.
- Once the 45 minutes has elapsed, grill over medium-high for the last 15 minutes to allow the top to brown evenly. (If your potatoes have browned already, you can continue cooking in the oven for the last 15 minutes. This can vary from oven to oven).
- Before digging in, allow the potatoes to cool slightly so the sauce has a chance to firm up.
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 250ml milk (alternative or dairy)
- 500g maris piper potatoes, peeled
- 45g Parmesan or vegetarian hard cheese, finely grated (plus extra for garnish)
- Preheat the oven to 180°C (Fan 160°/Gas Mark 4), and butter a baking dish.
- Begin by finely slicing your potatoes into rounds. We would recommend using a mandolin here if you have one, otherwise take your time to slice these into 2-3mm thick slices.
- Place the sliced potatoes into a bowl of water to stop them from browning.
- Add the Keralan sauce and the milk to a pan over medium heat. Once simmering, remove from the heat and stir in the grated parmesan cheese.
- Now strain the water off the potatoes and begin to layer the potato slices into the oven dish, being sure to overlap each layer as you go.
- Pour the mixture on top of the layered potatoes, and place into the middle of the oven for 45 minutes.
- Once the 45 minutes has elapsed, grill over medium-high for the last 15 minutes to allow the top to brown evenly. (If your potatoes have browned already, you can continue cooking in the oven for the last 15 minutes. This can vary from oven to oven).
- Before digging in, allow the potatoes to cool slightly so the sauce has a chance to firm up.
Keep this recipe for later
Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.
Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.
