Recipes / International dishes / Vegetable Dishes

Potato Gratin with Lemongrass and Thyme Cream, No Added Refined Sugar

Name: Potato Gratin with Lemongrass and Thyme Cream, No Added Refined Sugar
Total time: 60 min
Yield: 4 servings
Cuisine: Europe and North America
Ingredients: Potato 800 g peeled and sliced thinly along the length; unsalted butter 20 g; crushed garlic 4 cloves; coconut milk 75 ml; heavy cream 75 ml; finely chopped thyme 1 teaspoon; crushed lemongrass 2 stalks; salt 1/2 teaspoon; ground pepper; thinly sliced gruyere cheese 70 g; grated gruyere cheese 50 g

International dishesVegetable DishesEurope and North AmericaAbout 1 hour

Potato gratin with lemongrass and thyme cream takes about 1 hour. The potato lies in thin layers, the cream sauce soaks all the way to the base and the cheese top turns golden and crisp. The difficulty is slicing the potato truly evenly.

Crushed lemongrass is cooked with butter and garlic, simmered with coconut milk and heavy cream for 1 to 2 minutes, then strained out so only the scented sauce remains. The potato goes in layer by layer, each one followed by sauce and cheese.

This batch weighs about 1.2kg, at roughly 151 calories per 100g.

Method

Brush the baking dish with butter.
Cook the crushed lemongrass and the crushed garlic in butter until fragrant.
Add the coconut milk, heavy cream and thyme and cook for 1 to 2 minutes to draw out the lemongrass scent, then season with salt and pepper.
Strain out the lemongrass, keep the cream sauce and hold it warm.
Lay the sliced potato into the dish, brush on the cream sauce and set the sliced cheese on top. Build up layer by layer, potato, sauce and sliced cheese, until close to the rim, then pour any remaining sauce over the top.
Cover with foil and bake at 180 degrees C for about 40 minutes, or until the potato is cooked.
Take the foil off, cover the surface with 50g of grated cheese and bake another 10 minutes until the cheese is a good golden colour.
Serve hot, alongside grilled meat or fish.

Tips

The thinner and more evenly the potato is cut, the smoother the gratin comes out.
Gruyere is hard to come by, so sliced cheddar handles the layers and grated mozzarella the top, still at 70g and 50g.
Heavy cream is what the sauce wants, and whipping cream does the same job.
Large Da Lat potatoes stand in for imported ones.
The foil stays on for the first 40 minutes so the potato cooks tender, and only comes off before the grated cheese goes on.

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