Coconut Curry Potato Gratin (Parve)

Coconut Curry Potato Gratin
Coconut Curry Potato Gratin. © Miri Rotkovitz
  • 110 mins
  • Prep: 20 mins,
  • Cook: 90 mins
  • Yield: Serves 6 to 8

Potato gratin (or scalloped potatoes) make a classic side dish to roasted chicken or meat. But most recipes are made with cream, so they're a no-go menu addition for those who keep kosher.  Enter coconut milk, which lends creaminess without dairy. This Coconut Curry Potato Gratin would be delicious with brisket or a simple Roast Chicken. Vegans can turn the hearty potatoes into a delicious weeknight meal by skipping the meat and adding a generous heaping of roasted vegetables

Miri's Recipe Testing Notes and Tips:

The original recipe did not specify what type of potatoes to use. I opted for Yukon Golds, which worked nicely. 

Choose thick canned coconut milk for this recipe, rather than the thinner refrigerated coconut beverages that are designed as cow's milk replacements. (You'll get richer coconut flavor with full fat coconut milk). When you open the can, give it a stir to incorporate the coconut cream with the coconut water, which tends to separate. 

Updated by Miri Rotkovitz

What You'll Need

  • 2 large onions, peeled, trimmed, and thinly sliced
  • 2 pounds (1 kilogram) potatoes
  • 2 tablespoons neutral flavored oil, such as canola or sunflower
  • 1/4 cup margarine, preferably non-hydrogenated
  • 4 garlic cloves, peeled, smashed, and finely chopped
  • 1 teaspoon curry powder
  • 1 1/2 cups coconut milk
  • Sea or kosher salt and freshly ground pepper to taste

How to Make It

1. Preheat the oven to 400° Fahrenheit (200° Celsius).  Fill a large bowl about halfway with cold water. Grease a a 2 1/2 to 3 quart casserole or similarly sized baking pan (a 7x11x2 or 9x9x2-inch baking pan would work).

2. Peel the potatoes. Slice into rounds about 1/8-inch thick. (If desired, you can use a food processor fitted with a slicing blade.) Place the potatoes into the bowl of cold water, and set aside.

3. In a chef's pan or large skillet set over medium-high heat, warm the oil and margarine. Add the onions and saute until they are soft and translucent, about 5 minutes. Remove the onions from the pan with a slotted spoon or tongs, transfer to a dish, and set aside.

4. Add the garlic and curry powder to the hot oil left in the pan, and saute for about 30 seconds, or just until fragrant. Stir in the coconut milk, and bring to a simmer. Season to taste with the salt and pepper, and remove from the heat.

5. Drain the potatoes. Place half of the onions in the prepared baking dish. Cover with half of the potatoes. Layer with the rest of the onions and top with the rest of the potatoes. Pour the coconut milk mixture evenly over the top of the potatoes.

8.  Cover the pan with foil and bake in the preheated oven for 1hour. Remove the foil and bake for 15 to 30 minutes more, or until you can pierce the potato layers easily with a knife, and the  top of the gratin is nicely browned.