On a recent trip to town, after months of consideration, I purchased a food processor! Because storage in my kitchen is quite limited, I had to really consider carefully if I should buy another kitchen gadget. My Kitchenaid mixer already takes up quite a bit of space when I take it out. My plan for maximizing kitchen space is to buy only what I need, what I’ll use almost daily and it should be a multi-tasker. I’m very glad to say that the food processor meets all of my requirements. After a few uses, I’m extremely happy I bought it because it not only makes food prep much faster and easier, it also saves counter space when I’m cooking as I don’t need to have the area around my cutting board cluttered anymore! So, for the purpose of testing out its slicing ability, I made a potato gratin. When I fed the potatoes into the processor and it started slicing, I actually let out a scream. The potato slices came out so thin that I could probably read the newspaper under them! Bless the soul (does anyone know who this is?)who invented this amazing kitchen gadget.
So, time for some Bombay Potato Gratin yumminess! I needed to use up my baby potatoes and wanted an accompaniment to my cajun fish and peas. An indian-inspired potato gratin it was. This recipe is also a healthier version of the traditional cheesy and creamy french potato gratin. Despite being a ‘lighter’ version, this gratin was delicious. Even the leftovers heated up the next day tasted good, in fact better then the previous day!
Bombay Potato Gratin
Serves 2-3, as a side dish
- 6 medium-sized baby potatoes ,thinly sliced
- Vegetable/ Olive oil
- Chicken/Vegetable stock cube
- 1 tsp cumin pwd
- 2 tsp coriander powder
- 3 cm fresh ginger, grated
- 1 green chilli, thinly sliced
- 1 large onion, thinly sliced
- Juice of 1/4 lemon
- freshly grated grated nutmeg
- 100 g natural/greek yoghurt
- 2 tbsp heavy cream (optional)
- Grated Parmesan/Mature Cheddar cheese
- Cayenne Pepper/ Chilli Powder
Tip potato slices in salted boiling water with the lid and cook for about 5 minutes. Drain in a colander and dry.
In a medium skillet, over medium-high heat, add the oil and saute onion till they are slightly brown.
Then, add cumin and coriander powders, green chilli and ginger and crumble the stock cube. Saute for about 2-3 mins till you can smell the spices’ aroma. Add a pinch of salt, if needed.
Add lemon juice and tip the potatoes into pan. Turn off the heat.
Arrange the potato slices in a baking dish/roasting tray.
Mix yoghurt and cream and pour over potato mix. Grate nutmeg over yoghurt. You may want to sprinkle some cayenne pepper or chilli powder, if you like it spicy.
Grate parmesan cheese over the yoghurt. This will allow the gratin to brown at the top.
Grill in oven on the top shelf for about 5 minutes.
Sprinkle coriander or mint leaves over the top. Great paired with any spicy meat or fish.