Spiced Potato Gratin Recipe with Kale and Coconut Milk

Over Christmas my husband was in Germany visiting family, while I was in Philadelphia. One of the gifts he brought back was a mandolin – German-made of course (here’s the link) – and I was thrilled! I always wanted a mandolin. The thought of thinly slicing vegetables with such ease just takes the stress away from food prep. So my first post using my new mandolin is a potato gratin with garam masala, coconut milk and kale.

One of my go-to vegetables during the cold winter months is potatoes. You can do almost anything with them and they’ll taste great. I sliced the potatoes very thin, almost see-through so I highly recommend using a mandolin for that. If you don’t have one, use a sharp knife.

Soak the potato slices in cold water, then drain.

In a bowl, mix garam masala, coconut milk, kale, milk, salt and pepper.

Layer the bottom of your dish with potato slices.

Top potato slices with the coconut milk mixture and shallots. Repeat this step two to three more times.

Bake covered for 45 minutes, then another 15 minutes uncovered.

Spiced Potato Gratin Recipe

  • 2 teaspoons coconut or canola oil
  • 2-3 large yukon gold potatoes, cleaned and sliced into 1/8 inch round pieces
  • 1 small 5-6 ounce can coconut milk
  • 1/4 cup milk (swished in the coconut milk can)
  • 1 tablespoon garam masala (or curry powder if you don’t have any)
  • 1 shallot, sliced
  • 1-2 tablespoons kale, finely diced
  • 1 teaspoon salt, or to taste
  • pepper, to taste

    Preheat oven to 400° F. Grease a small to medium-sized casserole dish with oil and set aside.

    With a mandolin, thinly slice the potatoes and place in a bowl with cold water. In a separate bowl, mix coconut milk, milk, garam masala, kale, salt and pepper. Drain potato slices.

    At the bottom of your dish, place a single layer of potato slices, then pour over some of the coconut milk mixture and top with shallots. Repeat this step two or three times depending on the size of your dish and how thin you slice your potatoes. I didn’t top the very last layer with shallots, but feel free to do so.

    Cover the dish with foil and bake for 45 minutes, until potatoes are tender. Remove foil and cook for another 10-15 minutes until top is golden brown and crisp.

    Total Time: 70-80 minutes
    Yield: 4 servings
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        • says

          I was trying to explain to my husband why we needed one and all I could think of was these potatoes and apple chips… What else can you think of? I need to create a mandolin rampage of uses to help my campaign 🙂

          • says

            I understand you completely.. I too had to convince my husband why we needed one 🙂 I’ve used the mandolin for salads (my radish salad), baking potato chips (regular & sweet) and next I want to make apple chips! In this recipe I also used it for slicing the shallot.

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