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Carrot and potato gratin with coconut milk – vegetarian
Side Dish

Carrot and potato gratin with coconut milk – vegetarian

A soft, creamy gratin with potatoes and carrots, gently baked in coconut milk with garlic and nutmeg. Mild, filling food – good as a vegetarian main or a calm side.

ComfortEverydayDinnerTilbehørSide DishGrøntsager
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Rate:
1.0 (1)
65 min total
4 servings
Easy

Ingredients

servings
Units

  • Vegetables

    • 1.3 lb potatoes
    • 14.1 oz carrots
    • 1 stk onion
    • 2 fed garlic

  • Coconut mixture

    • 1⅔ cup coconut milk
    • ¼ tsp grated nutmeg
    • 1½ tsp salt
    • ½ tsp black pepper
    • 1 tsp fresh thyme
    • 1 tsp paprika

  • For frying and topping

    • 1 tbsp olive oil
    • 3.5 oz grated cheese (optional)

Instructions

  1. 1

    Cut the vegetables

    1. Peel the potatoes and carrots.
    2. Cut them into thin, even slices (about 2 mm).
    3. Finely chop the onion and garlic.
    10 min
    KnifeCutting Board
  2. 2

    Sauté onion and garlic

    1. Heat the olive oil in a pot over medium heat.
    2. Sauté the onion and garlic for 3 minutes until translucent and soft – not browned.
    3 min
    Medium heat
    Pot
  3. 3

    Add coconut milk and spices

    1. Pour the coconut milk into the pot.
    2. Add nutmeg, salt, pepper, thyme and paprika.
    3. Warm gently without boiling.
    3 min
    Low heat
    Pot
  4. 4

    Assemble the gratin

    1. Lightly grease an ovenproof dish.
    2. Layer the potatoes and carrots in the dish.
    3. Pour the coconut mixture evenly over.
    5 min
  5. 5

    Bake the gratin

    1. Cover the dish with foil and bake for 30 minutes at 200°C / 400°F.
    2. Remove the foil, sprinkle with cheese if using, and bake another 15 minutes.
    3. The gratin is done when tender and golden on top.
    45 min
    200°C
    Oven
  6. 6

    Resting time

    1. Let the gratin rest for 5 minutes before serving.
    2. It is easier to cut and tastes more settled.
    5 min

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Details

Nutrition

Calories

430kcal

Protein

6g

Fat

22g

Carbs

48g

Serving Size

380g

Dietary

Allergens

Mælk (valgfrit: ost)

Serving

Suggestions

  • • Serve right away.

Drink Pairings

  • • Alkoholfri: Sparkling water with lemon

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 4°C
  • • Method: In an airtight container in the refrigerator.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze in portions. Thaw in the fridge and reheat gently in the oven.

Reheating

  • • Oven: Reheat in the oven at 180°C for about 10–12 minutes, until heated through. (180°C)
  • • Microwave: Reheat in the microwave for 2–3 minutes on medium power. (High heat)

Tips

Preparation

  • • A mandoline helps keep the slices even for steady baking.
  • • Cut potatoes and carrots to about the same thickness so they soften together.

Cooking

  • • Cover with foil first so the vegetables soften – then finish without foil for a golden top.

Serving

  • • Finish with fresh thyme or a little lemon zest for freshness.

Variations

Flavor

  • Extra nutmeg
  • A pinch of chili
  • More garlic

Health

  • Without cheese (fully dairy-free)
  • More vegetables: add sliced leek

Method

  • Oven-baked gratin

Toppings

  • Grated cheese on top (optional)
  • Fresh thyme
  • A sprinkle of paprika

Author

M

Michael

En varm og mættende ret med et strejf af kokos – enkel, cremet og perfekt til hverdag.

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Comments

Author

M

Michael

En varm og mættende ret med et strejf af kokos – enkel, cremet og perfekt til hverdag.