I welcome the combination of wholesome and floury Maris Piper potatoes and sweet potatoes. While both are delicious in their own right, something rather magical happens when you marry them together with cream and masalas.

What is Garam Masala?

Garam masala (Hindi: गरम मसाला) is a blend of warming spices, used heavily in Indian dishes, most often in North Indian recipes. Grab my Homemade Garam Masala recipe here.

The cooler climate calls and rich Mughlai and Central Asian influences on North Indian cuisine are particularly suited to the “garam” (warm) spices in garam masala.

Garam masala is a flavour protagonist for many regional Indian cuisines: Awadhi, Bihari, Punjabi, Rajasthani and Himachali to name just a few sub-cuisines of Northern India.

What is Garam Masala made from?

There is no one-size fits all answer. Almost every family will have their own preferences.

Most recipes for garam masala call for a varying blend of the following spices:

Coriander seeds, cumin seeds, fennel seeds, Indian bay leaves, cloves, cinnamon (or cassia), nutmeg, mace, peppercorns, black and green cardamom.

Some recipes call for dried chillies, while others do not.

Homemade Garam Masala vs. shop bought

There’s no denying the aromatic wave of flavour homemade garam masala brings. Add it to a curry, samosa filling or rice dish and it surpasses mediocrity and becomes a complete flavour bomb.

Having said this, I always keep a good blend of shop-bought Garam Masala in my cupboard for when I’m short of time and the homemade stuff.

I like both Jalpur Millers Garam Masala and BART Punjab Masala when it comes to the shop bought kind.

What kind of potatoes should I use for Garam Masala Potato Gratin?

Any floury potatoes, such as Maris Piper or King Edward are good choices. I like the orange-fleshed sweet potatoes for this but the white ones work fine too.

The purple variety of sweet potato can give the creamy sauce an odd colour. It tastes fine, however.

How to slice potatoes for gratin

You can prepare your potatoes by hand, simply using a sharp knife and chopping board. For even slices, use a mandoline (along with guard) to cut the potatoes into thin rounds.

Try to aim for a thickness of 1mm, but don’t worry if they are a bit thicker than this. The most important thing is that the potatoes are all uniform in size so they all cook at the same time.

Short of time? Chunk the potatoes up into wedges instead. Simple!

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Do I have to peel the potatoes?

Not at all. I do however, recommend scrubbing the white potatoes and peeling the sweet potatoes with a vegetable peeler.

Can I make this Indian-style potato gratin ahead of time?

Totally. Prepare the potatoes as instructed in the recipe. To clarify, pile the partially cooked potatoes into a baking dish, along with the cream. Cool, cover and refrigerate. Top with cheese before you bake the gratin.

Can I veganise this Garam Masala Potato Gratin?

It’s possible to replace the cream in this recipe with any plant-based cream, such as oat cream or even coconut milk. Use a vegan cheese alternative to sprinkle on top.

Is this Garam Masala Potato Gratin gluten free?

Yes. This recipe is free from wheat/gluten.

How to serve Garam Masala Potato Gratin

Once baked, allow the gratin to stand for 20-25 minutes. I know it sounds like an impossible ask but this will allow the creamy sauce to thicken and meld with the starchy potatoes.

Serve this gratin with your favourite grilled or pan-fried protein. I love it with seitan, tempeh and tofu. Although I’ve been known to eat it all by itself too!

Equipment I recommend for this recipe

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Garam Masala Potato Gratin recipe

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Garam Masala Potato Gratin

This simple double potato concoction with cream and freshly-ground spices is a dish I crave often.

Course Main Course, Side Dish

Cuisine French, Indian

Keyword baked, gratin, potatoes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 1 kg floury potatoes such as Maris Piper or King Edward
• 400 g sweet potatoes
• 400 ml double cream
• 350 ml hot vegetable stock
• 2 large cloves garlic
• 2 tbsp garam masala homemade or shop bought – recipe for homemade Garam Masala below)
• 100 g mature Cheddar
• 50 g vegetarian hard cheese Parmesan-style cheese
• 1 spring onion finely sliced

Instructions

• Preheat the oven to 180°C/360°F/gas mark 4.
• Peel the potatoes and place them whole, in a large bowl of cold water.
• Slice the potatoes into 1mm thick rounds, either by hand or using a mandoline. If using a mandoline, be sure to use the hand guard. Once all of the potatoes are sliced, quickly move on to the next step. No need to put them back in the water. If you do, all that sauce-thickening starch will be washed away.
• Pile the potatoes into a large pot. Add the garlic, cream, vegetable stock and garam masala. At this stage you can also add chillies if you like it spicy. Stir well and bring to a gentle simmer.
• Cook the potatoes and cream mixture uncovered for 10-12 minutes, or until a fork pierces a potato slice easily. Be sure not to over cook or the potatoes will turn to mush. Whilst simmering, use a spatula to tease and separate any potatoes that might have stuck together.
• Spoon the potatoes into a large baking dish. If you like, you can arrange them so the top layer looks pretty but this comfort food, not fine dining. Rustic is superb.
• Top the gratin with grated Cheddar and vegetarian Parmesan alternative (optional). Bake uncovered in a preheated oven for 45-50 minutes until the top is golden and bubbling. Garnish with sliced spring onions.
• Allow the gratin to stand at room temperature for around 20 minutes before serving. This will give the sauce and potato starches time to thicken and get to know each other.

Video

Notes

• This a deliciously creamy, potato gratin can be prepared ahead of time. Simply complete steps 2-6 and then cool, cover and refrigerate. Before serving, top with cheese and bake the gratin as directed in the recipe.
• To freeze: Once cool, wrap the fully cooked gratin tightly in cling film, then in foil. Freeze for up to 6 months. Cook from frozen in a preheated oven for 35 minutes or until piping hot.
• I find the stock and cheese salty enough to season the dish but if you like, you can add salt according to your taste.

If you like this, you’ll love my recipe for Homemade Garam Masala

Love Sanjana

The post Garam Masala Potato Gratin appeared first on Sanjana.Feasts.

I don’t know about you but cold weather always makes me lazy. I crave simple, hearty dishes which leave me feeling satisfied and ready to cosy up on a welcoming sofa with a good cookbook.

This Two Potato, Chilli and Cumin Gratin is just the trick for such occasions. A combination of sliced potatoes and sweet potatoes, baked in an aromatic infusion of cream and earthy spices is about as comforting as you can get – all you need is a spoon and an appetite to fill.

You can serve this as a vegetarian main course for Christmas, a side for your Christmas dinner, or a substantial starter. This is just the kind of dish I want to make ahead of time, wrap up in foil and effortlessly pop into the oven after a long days work. Serve this gratin with a leafy green salad and it’s the most perfect, inexpensive winter meal.

I adore the crisp, golden edges which catch in the heat of the oven and add an abundance of flavour to the whole dish. All together now – hmm!

You could also try adding slices of other root vegetables like swede and celeriac for a spicy root vegetable gratin. Chilli, cumin and a pinch of garam masala compliment creamy potatoes beautifully and add that touch of India to a classic dish I love so much.

Two Potato, Chilli and Cumin Gratin
(Serves 4-6)

Ingredients

3 medium potatoes/500g, peeled and sliced thinly
3 medium sweet potatoes/500g, peeled and sliced thinly
600ml double cream
60g cheddar cheese
1 tsp cumin seed powder
1 tsp lemon zest
1 tsp chilli powder
1 clove garlic
1 tsp salt or to taste
¼ tsp ground black pepper
¼ tsp garam masala

Method

1. Whisk together all of the ingredients except the potato slices.

2. Make a layer of potato and sweet potato slices in a deep baking dish and pour over some of the cream mixture. Repeat until all of the ingredients are used up.

3. Cover with aluminium foil and bake at 180°C for 35-45 minutes.

4. Remove the foil and continue to bake until golden brown. Allow to rest for at least 10 minutes before serving.

Grab a spoon and a book and park yourself onto the comfiest sofa within reach. Devour.

The post Two Potato, Chilli and Cumin Gratin appeared first on Sanjana.Feasts.