(Potatoes au gratin)
The devotees of Kåñëa have named this dish after Çré Caitanya Mahäprabhu,
the incarnation of Kåñëa who came to earth to teach the chanting of the
Hare Kåñëa mantra. He was also known as Gauranga (the golden one) because
of His fair complexion.
Add a vegetable dish and some chapatis, and you’ll have a most satisfying
Preparation and cooking time: 1 hr
1 lb (450 g)
10 medium-sized potatoes
1/2 teaspoon asafoetida
3 teaspoon salt
1 teaspoon ground black pepper
3 tablespoon chopped fresh coriander or thyme leaves
3 tablespoon ground coriander
3 cups (725 ml) sour cream mixed with 1 teaspoon turmeric
1/4 cup (50 g) butter
2 tablespoon powdered milk
Rinse the paneer well under cold running water. Then gather the
cheesecloth tight around the paneer and squeeze out most of the water.
Wash and peel the potatoes and cut them into thin slices.
Cover the bottom of a greased casserole
or cakepan with one third of the potato slices. Sprinkle this layer with
one third of each spice, in this order: asafoetida, salt, pepper, fresh
coriander, ground coriander. Cover with a layer of one third of the
crumbled paneer and a layer of one third of the cream. Dot with one third
of the butter.
Cover this with a second layer of sliced potatoes and other ingredients in
the same manner as the first layer. Make the third layer with the rest of
the sliced potatoes, and repeat the procedure using the rest of the
ingredients. Finally, sprinkle the powdered milk over the top in a thin
layer. Cover the casserole with a sheet of aluminum foil wrapped tightly
around the edges and put it in the oven for at least 45 minutes at 400°F
(200°C). Remove the aluminum foil 10 minutes before the end of cooking to
allow the top to brown.