Coconut Curry Skillet Potato Gratin (Vegan, Nut-Free, Allergy-Friendly)
Take classic gratin vibes and make them exciting, flavorful, and allergy-friendly. Thinly sliced potatoes are layered in a cast iron skillet, drenched in a lightly spiced coconut curry cream, then baked until tender in the center with crispy, golden edges. This dish is creamy, fragrant, and visually gorgeous—a perfect centerpiece for your next video or dinner table.
Ingredients
- 4–5 medium potatoes, thinly sliced
- 1–2 tbsp neutral oil (for greasing skillet)
- Salt & pepper, to taste
- 1 cup coconut milk (full-fat or light)
- 1–2 tsp curry powder (adjust to taste)
- 1-2 clove garlic, minced
- ½ tsp salt
- Pinch of black pepper
- ½ tsp turmeric
Instructions
- 1Preheat Oven and Prep Skillet
Preheat oven to 400°F (200°C). Lightly grease a cast-iron skillet with oil.
- 2Slice the Potatoes
Peel if desired, then slice potatoes thinly and evenly using a mandoline or knife. Uniform slices ensure even cooking.
- 3Make the Coconut Curry Cream
In a small bowl, whisk together coconut milk, curry powder, minced garlic, salt, pepper, and turmeric. This is your flavorful sauce that will coat each potato layer.
- 4Layer the Potatoes
Arrange a layer of potato slices in the skillet. Lightly season with salt and pepper. Repeat in layers until all potatoes are used.
- 5Pour the Coconut Curry Cream
Evenly pour the coconut curry cream over the potato layers, making sure it seeps between slices for full flavor. Reserve a tiny splash to brush on top during baking if desired.
- 6Bake Covered
Cover skillet with foil and bake 25–30 minutes. This allows the potatoes to become tender while keeping the cream from evaporating.
- 7Crisp and Caramelize
Remove the foil and bake for another 10–15 minutes, until the edges are golden and slightly crispy. Optional: broil 2–3 minutes for extra color.
- 8Garnish and Serve
Let cool for 5 minutes. Slice and serve directly from the skillet. Garnish with fresh herbs or a light drizzle of coconut milk if desired.
