Potato Leek Gratin

Ingredients

• 2 EL sesame
• 1 TL olive oil
• 700 g peeled firm boiling potatoes
• 1 stalk leek
• 1 piece ginger (about 3 cm long)
• 2 Garlic cloves
• 250 g unsweetened coconut milk
• 150 ml Vegetable broth
• 1 TL nutmeg flower (macis)
• Salt
• a pinch cayenne pepper

Instructions

1. 1.

   Lightly toast sesame without fat and let it cool.

2. 2.

   Brush a shallow oven-safe dish with oil. Thinly slice the potatoes. Wash, trim, halve the leek lengthwise and cut crosswise into fine half-rings. Grate ginger finely and mince garlic very finely.

3. 3.

   Mix coconut milk, vegetable broth, ginger, garlic, nutmeg flower, salt, cayenne pepper, and half of the sesame; season and combine with potato slices. Place leeks in the dish. Pour potatoes and coconut mixture over them and sprinkle the surface with remaining sesame. Bake in a preheated oven at 220°C for 30-40 minutes until the potatoes are tender.