Been doing recipes over on the Pop Ups by Devika Instagram page during the lockdown, and decided to make this amazing potato dish. I’d first done it for Devika’s Ottolenghi inspired birthday party and it was honestly a sensational dish and none of us could stop eating it. Ottolenghi’s original recipe uses gruyere, however I’ve substituted it with Parmesan.
Its super easy to make and needs only 20 minutes in the oven.
For the au gratin:
- Potatoes, thinly sliced
- Butter, melted
- Parmesan, grated
If you have harissa at home or have easy access to it, its even simpler. If not you can use Devika’s recipe to make some.
You need a flattish oven safe dish to bake it in. I’ve used two round tart tins. Lightly brush the tin with melted butter, and set aside.
To your sliced potatoes, add half the melted butter and about a tablespoon of harissa. Toss it all together ensuring that each slice of potato is evenly coated in butter & harissa.
The beauty about an au gratin is the layering of the thinly sliced vegetable, so start by placing the potatoes in your tin, allowing them to overlap slightly.
Brush on some melted butter in between each layer and keep going until you’ve used up all your potato slices.
Top the potatoes with a generous sprinkle of parmesan.
Preheat your oven to 160C and bake the potatoes for 30-35 minutes or until the potatoes are cooked and crispy.