Potato gratin


Alu chorchori

  • 8 POTATOES, peeled and cooked 10 minutes
  • 2 ONIONS, cleaned and sliced
  • 150 GRAM CHEESE, grated
  • 2 CLOVES GARLIC, mashed
  • 1/2 CUP MILK
  • 1/2 CUP CREAM
  • 1/2 TSP NUTMEG, grated
  • 4 POTATOES, peeled and cut like thin French fries
  • 1 ONION, thinly sliced
  • 2 TBSP OIL

Slice the potatoes. Spread the onions over the bottom of an oven dish and arrange the potatoes on top. Mix the cream, milk, garlic, nutmeg and salt and pepper to taste and pour over the potatoes; sprinkle with cheese and cover with aluminum foil. Bake 30 minutes in the oven at 180 degrees Celsius. Take off the foil and bake 15 minutes more.

Fry the onions in the oil for three minutes; add the potatoes and stir fry four minutes. Add the rest of the ingredients and 1/2 cup of water, bring to the boil and simmer for 20 minutes. Sprinkle with salt to taste.

This is a recipe from Bangladesh. 29 July is "International Tiger Day" to raise awareness for the conservation of this animal. The Sundarbans in Bangladesh is one of the areas where the tiger still lives. Click on culinary calendar for more links between cooking and history.


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