Moroccan · Salads & Sides
Moroccan Spiced Potato Gratin
A home-style side dish found alongside grilled meats, thin potato slices are layered with cumin, paprika and garlic and baked until the edges crisp and the middle turns creamy, a simpler cousin of French gratin with a distinctly Moroccan spice profile.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 4
- Level
- Easy
Ingredients
- 5 medium potatoes, thinly sliced
- 3 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika
- 150 ml chicken or vegetable stock
- 3 tbsp olive oil
- Handful parsley, chopped
- Salt and pepper
Method
- 1
Layer
Arrange the potato slices in overlapping layers in a baking dish, scattering garlic, cumin, paprika, salt and pepper between layers.
- 2
Add liquid
Pour the stock and olive oil evenly over the potatoes.
- 3
Bake covered
Cover with foil and bake at 190°C for 30 minutes.
- 4
Bake uncovered
Remove the foil and bake a further 15–20 minutes until the top is golden and the potatoes are tender.
- 5
Serve
Scatter with parsley and serve warm alongside grilled meat or tagine.
Chef's tips
- Slice the potatoes evenly (a mandoline helps) so they cook through at the same rate.
- Removing the foil for the final stretch is what gives the top its golden colour.
Frequently asked questions
Can I make this ahead?
Yes, assemble it a few hours ahead and refrigerate, then bake just before serving, adding a few extra minutes to the covered bake time.