Garam Masala Potato Gratin That'll Make Your Pot Rattle
This creamy, spiced potato gratin blends floury and sweet potatoes with garam masala, double cream, and cheese for an unforgettably flavorful comfort dish made mostly in a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1000 g Floury potatoes e.g., Maris Piper or King Edward
- 400 g Sweet potatoes sliced
- 400 ml Double cream
- 350 ml Hot vegetable stock
- 2 Garlic cloves large, crushed
- 2 tablespoon Garam masala homemade or shop bought
- 100 g Mature Cheddar cheese grated
- 50 g Vegetarian hard cheese Parmesan-style, grated
- 1 Spring onion finely sliced
Instructions
Instructions
- Preheat oven to 180°C (350°F).
- Peel and thinly slice both floury and sweet potatoes using a mandoline or sharp knife.
- Crush garlic and mix with double cream, hot vegetable stock, and garam masala in a jug.
- Grease baking dish, layer half the potatoes overlapping, then pour half the cream mixture over. Season.
- Repeat with remaining potatoes and cream mixture. Cover dish tightly with foil.
- Bake covered for 45 minutes to start softening potatoes in cream.
- Remove foil, sprinkle mature Cheddar and vegetarian hard cheese over top.
- Bake uncovered 20–25 minutes more until cheese is golden and bubbling.
- Let rest 10 minutes before topping with spring onion and serving.
Notes
For a shortcut, pressure cook layers directly in a pressure cooker–safe dish before browning in the oven. Leftovers keep well refrigerated for up to 3 days or freeze for later.