Tibetan-style Potato Gratin

Ingredients

In this Tibetan adaptation of Gratin Dauphinois, we incorporate traditional Tibetan spices and flavors to give the dish a unique twist. The creamy sauce is infused with Tibetan spices such as cumin, turmeric, and Sichuan pepper, adding a subtle heat and earthy aroma. Additionally, we use Tibetan yak butter instead of the traditional French butter, which lends a distinct richness to the dish. We alse have the original recipe for Gratin Dauphinois, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and thinly sliced 1 kg (2.2 lbs) potatoes, peeled and thinly sliced
• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1 cup (235ml) milk 1 cup (235ml) milk
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon Sichuan pepper powder 1/2 teaspoon Sichuan pepper powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup Tibetan yak butter, melted 1/4 cup Tibetan yak butter, melted
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the heavy cream, milk, minced garlic, cumin powder, turmeric powder, Sichuan pepper powder, salt, and black pepper. Heat the mixture over medium heat until it starts to simmer.
3. 3.
   Layer half of the sliced potatoes in a greased baking dish. Pour half of the creamy sauce over the potatoes.
4. 4.
   Repeat the layering process with the remaining potatoes and sauce.
5. 5.
   Drizzle the melted Tibetan yak butter over the top layer of potatoes.
6. 6.
   Cover the baking dish with foil and bake for 45 minutes.
7. 7.
   Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the gratin.
• Tibetan yak butter — If Tibetan yak butter is not available, you can substitute it with regular unsalted butter for a similar richness.

Tips & Tricks

• For a spicier version, add a pinch of Tibetan red chili powder to the creamy sauce.
• Let the gratin rest for a few minutes after removing it from the oven to allow the flavors to meld together.
• Serve the gratin as a side dish with Tibetan momos or steamed vegetables for a complete Tibetan meal.

Serving advice

Serve the Tibetan-style Potato Gratin hot as a comforting main course or as a side dish alongside Tibetan or French-inspired meals. It pairs well with a fresh green salad or steamed vegetables.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro on top of the gratin before serving. The vibrant green color will add a pop of freshness to the golden-brown surface.