Fluffy Potato Curry Gratin
ID: 1483d5e8...
This exquisite gratin features fluffy, dry-cooked potatoes coated in a special curry mayonnaise sauce infused with the umami of Japanese dashi, then baked until golden. It pairs perfectly with beer and other alcoholic beverages.
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🍳 Cooking Flow
Cut the potatoes, boil in salted water until tender. → Drain the water, shake in the pot to dry-fluff the potatoes, and season with salt and pepper. → Mix dashi, sake, mayonnaise, and curry powder to make the special sauce. → Pour the sauce over the potatoes and bake at 250°C for 10 minutes until golden brown.
Cooking Steps
Brief Cooking Order
Cut the potatoes, boil in salted water until tender. → Drain the water, shake in the pot to dry-fluff the potatoes, and season with salt and pepper. → Mix dashi, sake, mayonnaise, and curry powder to make the special sauce. → Pour the sauce over the potatoes and bake at 250°C for 10 minutes until golden brown.
Introduction
This exquisite gratin features fluffy, dry-cooked potatoes coated in a special curry mayonnaise sauce infused with the umami of Japanese dashi, then baked until golden. It pairs perfectly with beer and other alcoholic beverages.
Step 1
Peel the potatoes and cut them into bite-sized pieces.
Step 2
Place the potatoes in a pot, cover with water, add salt, and heat. Bring to a boil over high heat, then reduce to low and simmer until tender.
Step 3
In a separate pot, combine 500ml of water and 20g of bonito flakes to make dashi; strain and let cool to room temperature.
Step 4
Once a skewer passes through the potatoes easily, drain in a colander, return immediately to the warm pot, and shake to fluff. Sprinkle with salt and pepper, then transfer to a heat-resistant dish.
Step 5
In a bowl, combine 50ml of the cooled dashi, 1 tablespoon of sake, 100g of mayonnaise, and 1 teaspoon of curry powder, mixing until smooth.
Ingredients List
Important Notes
💡 For beautiful fluffy potatoes, shake the pot vigorously while the potatoes are still hot after draining.
⚠️ To prevent the mayonnaise from separating, ensure the dashi has cooled completely before mixing it into the sauce.
🍳 The recipe makes a generous amount of sauce; use about 1/3 of the total amount for the gratin, adjusting to taste.
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