Coconut Turmeric Potato Gratin

600g waxy potatoes – thinly sliced (I left the skin on)
400ml can coconut milk
2 tsps turmeric powder
Ground seeds from 4 cardamon pods (or 1/2 -1 tsp ground cardamon)
1cm piece of root ginger, peeled and chopped, plus extra for to taste
1 clove of garlic, minced
3 spring onions, trimmed and thinly sliced
3 tblsps olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 200° Celsius.

Mix together the coconut milk, turmeric, ground cardamon, ginger, garlic, 1 teaspoon of salt and half the sliced spring onions in a large bowl.

Add the olive oil and potato slices and mix well to coat the potato in the coconut mix.

Layer the potato in a roasting tray or ovenproof gratin dish, pouring any remaining coconut mix over the top.

Scatter half of the remaining spring onion slices and a little more grated ginger over the top. Drizzle with olive oil and bake on the top shelf of the oven for approximately 1 ½ hours.

Remove from oven. Scatter remaining spring onion slices and serve.

Serves 4 as a side dish.