I love scalloped potatoes, so when Michael pointed out this Indian-spiced gratin recipe to me yesterday, I knew it would be delicious. The recipe takes a simple gratin and adds spices like curry powder, coriander, and turmeric to give it a yummy Indian flavor. We used a combination of potatoes, sweet potatoes, and rutabaga to enhance the flavors in the dish.
Indian-spiced root vegetable gratin
By Jane and Michael’s Gourmet Extravaganza (Adapted from Vegetarian, edited by Nicola Graimes)
- 2 potatoes
- 1 large sweet potato
- 1/2 of a small rutabaga
- 1/2 of an onion
- 1 Tbsp butter, divided
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1 tsp chili powder, divided
- 1 1/3 c low-fat milk
- Salt and freshly ground black pepper, to taste
Thinly slice the potatoes, sweet potatoes, and rutabaga and place in a bowl of cold water to prevent discoloration. Thinly slice the onion and set aside.
Preheat oven to 350 degrees. Heat 2 tsp of butter in a small skillet, and add the curry powder, turmeric, coriander, and 1/2 tsp chili powder. Cook for 2 minutes, then remove from heat. Gently stir in the milk.
Drain the vegetables and pat dry, then arrange them with the onions in a 3.5 quart baking dish, seasoning with salt and pepper as you layer them in. Pour the milk and spice mixture over the vegetables and sprinkle the remaining 1/2 tsp of chili powder on top.
Cover with foil and bake for 45 minutes. Remove the foil, dot with the remaining butter, and bake for an additional 30 minutes, or until the top of the gratin is golden.