INDIAN-SPICED POTATO GRATIN

Indian-Spiced Potato Gratin image

Provided by Molly O'Neill

Time 1h45m

Yield Six servings

Number Of Ingredients 10

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Ingredients

1 tablespoon unsalted butter, plus additional for greasing dish
2 large onions, peeled, halved lengthwise and thinly sliced crosswise
1 tablespoon ground cumin
1 teaspoon ground turmeric
Large pinch cayenne pepper
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
2 cloves garlic, peeled and minced
3 large baking potatoes, peeled and cut into 1/16 -inch slices
1 cup heavy cream

Steps:

Preheat oven to 350 degrees. Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring frequently, until onions are caramelized, about 30 minutes. Set aside.
In a small bowl, stir together the cumin, turmeric, cayenne, salt and pepper. Stir in the garlic.
Butter a 13-by-9-by-2-inch baking dish. Layer half of the potatoes in the dish, overlapping them slightly. Sprinkle with half of the spice mixture. Cover with the onions. Layer the remaining potatoes over the onions. Sprinkle with the remaining spice mixture, and pour the cream over the top.
Cover with aluminum foil and bake until the potatoes are tender, about 1 hour. Let cool slightly, cut into rectangles and serve. (The potatoes can be made ahead and reheated in a low oven, covered with aluminum foil.)

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 499 milligrams, Sugar 4 grams, TransFat 0 grams