This gratin is a twist on a recipe by chef, Andrew McConnell. The spice mix creates warm and sweet flavour notes and the vegetables become velvety soft. It’s a dish that can be cooked a few hours ahead and reheated. This would serve eight as a side dish with a grilled steak and green salad. Cut into four or six portions for a vegetarian meal. Substitute the cream with more vegetable stock for a vegan option. As winter rolls in, try replacing the potato layer with celeriac or swedes. Peeling or not peeling the vegetables is a personal choice, although if using celeriac it is recommended.

500g parsnip (2 large), peeled

500g Nicola potatoes (3 medium), peeled

2 tablespoons extra virgin olive oil

3 large golden shallots, finely sliced

6 fresh or dried curry leaves

3 teaspoons garam masala spice mix

Finely grated zest of a lemon

300ml chicken or vegetable stock

300ml thickened cream

1 large garlic clove, finely grated

Preheat the oven to 180°C (160°C fan-forced). Finely slice the parsnip and potatoes to 2mm-3mm thick, using a mandoline makes this job easy. Place the potatoes in a bowl of cold water.

Brush the base and sides of a 30cm round deep sided baking dish (or 35cm x 22cm rectangle). Drain potatoes. Arrange half the potato slices, slightly over lapping  to cover the base, then scatter over half of the shallots, followed by a layer using half of the parsnip. Sprinkle the curry leaves and half of the spice mix evenly over the top and season with a grinding of pepper and pinch of salt. Repeat the layering steps with the remaining potato, shallots and parsnip. Scatter over the lemon zest.

Place the stock, cream and garlic in a saucepan over a medium-high heat and bring to a simmer. Slowly pour over the layered vegetables. Sprinkle over the remaining spice mix and season again with pepper and salt. Cover with a tight fitting lid or a layer of foil sealed around the edges. Bake for an hour then remove lid or foil and increase the oven to 190°C (170°C fan-forced). Bake for 20-30 minutes or until top is golden brown and most of the cooking liquid is absorbed. Serve warm to hot.

 Recipe by Fiona Hammond, May 2024.