Potato: Spicy Indian Gratin
by Lishka DeVoss

BAKE 1 hour
YIELD 4 to 6 servings

INGREDIENTS

1 tbsp unsalted butter, plus additional for greasing dish
2.5 pounds Idaho or Yukon Gold potatoes, peeled and cut into thin slices (not paper thin)
3/4 cup heavy cream

LARGE PAN:
2 medium onions, peeled, halved lengthwise and thinly sliced crosswise
salt (to taste)
olive oil (splash)
1/2 cup of water

BOWL (stirred together in this order):
1 tbsp ground cumin
1 tsp ground turmeric
1/4 tsp cayenne pepper
1.5 tsp kosher salt
4-6 garlic cloves, peeled and chopped
ground pepper to taste

PREPARATION

1.Heat LARGE PAN on high heat until the water boils, then cover for 10 minutes.

2. Remove lid, reduce heat to medium and stir until caramelized. Then add butter and set aside.

3. Preheat oven to 350ºF. (If using top oven set to 350ºF Roast)

4. Butter a 11-by-8-by-2-inch baking dish. Layer half of the potatoes in the dish, overlapping slightly. Sprinkle half of BOWL on top.

5. Cover using all the onions, then layer the remaining potatoes on top and sprinkle over the rest of BOWL. Gently pour the cream over everything.

6. Cover tightly with aluminum foil and bake until the potatoes are tender (about 1 hour). Remove the foil and let cool slightly. Cut and serve.

NOTE This recipe reheats well in the oven or in a toaster oven, covered with aluminum foil.

NOTE This recipe can be halved and baked in individual ramekins.

Updated 2026-07-31

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