Lime & Coconut Potato Gratin

Finally got back into the kitchen last night after almost burning the house down on Tuesday for the sake of homemade Goose stock while distracted building a retaining wall in the garden. Long story short, we spent the better part of the last four days deep cleaning the house.

So....I got back to Ottolenghi's Flavour and cooked this amazing potato gratin. Our usual Dauphinoise is saturated in butter, cream and cheese. This version has none of that and is perfectly vegan and delicious.

I used Sassafras Creek's Carola Potatoes, Ginger, Garlic and Shallots!!

Here's the link in The Guardian. You don't have to register to get to the recipe. Just skip down past the Cumin and Szechuan pepper lamb (I'm definitely going to have to try that one):

https://www.theguardian.com/food/2018/dec/08/yotam-ottolenghis-alternative-christmas-recipes

We served the potatoes with an adaptation of his Braised greens with black lime and mint yogurt, using Sassafras Creek farm Rainbow Chard and onions. We added raisins for a little extra sweetness.

https://www.theguardian.com/food/2019/feb/16/winter-vegetable-recipe-cauliflower-coconut-cream-hawaij-stew-braised-greens-yotam-ottolenghi