Nga Nguyen

Lime and coconut potato gratin

This pandemic has hit too close to home. My colleague in Croatia and his family tested positive for COVID. My friend from grad school just spent several days in the ICU. The virus just knocked at our neighbor’s door and now they are in strict quarantine.

This Thanksgiving season, we had even more reasons to spread love and support. Wish our family and friends health and happiness and speedy recovery. While we practiced a social distancing Thanksgiving this time, it didn’t stop us from cooking up a storm and dropped it off at our neighbor’s doorstep.

Our menu this year included:

Lime and coconut potato gratin

(Adapted from Ottolenghi’s Flavor)

Serves 6

Potato gratin:
4 shallots (thinly sliced)
2 garlic cloves (crushed)
2 tbs olive oil
3 lbs Yukon gold potatoes (skin on, thinly sliced)
100 g coconut cream (melted)
2 limes (zest and then juice to get 60 ml)
200 ml chicken stock
Table salt
Ground pepper

Crispy topping:
5 tbs olive oil
2 shallots (thinly sliced)
3 garlic cloves (thinly sliced)
1 piece of ginger, about 1″ (peeled and julienned)
Sea salt

To make the potato gratin:

  1. Preheat oven to 400F (fan).
  2. In a 12″ cast-iron pan, heat olive oil and fry shallots + garlic until soft and golden.
  3. In a large bowl, gently mix the fried shallots + garlic above + potatoes + coconut cream + lime juice + 2 tsp salt + pepper.
  4. Use the same cast-iron pan above, layer the potato slices.
  5. Pour the remaining mixture on top.
  6. Add chicken stock.
  7. Cover tightly with aluminum foil.
  8. Bake for 40 minutes.
  9. Discard the aluminum foil, and add the aromatic olive oil (recipe below).
  10. Bake for another 50 minutes.
  11. Set aside to cool for 10 minutes.

To make the crispy topping:

  1. While the potato gratin is in the oven, heat 5 tbs olive oil in a medium pan over medium heat.
  2. Add garlic + ginger and fry until light golden brown.
  3. Transfer to a plate and set aside.
  4. Add shallots and fry until crispy.
  5. Transfer to a plate and set aside.
  6. Save the aromatic olive oil to add to the potato gratin above.

To serve:

  1. Sprinkle the crispy topping + lime zest + sea salt.
  2. Serve immediately.