Servings: 6

5 shallots, peeled and cut into ⅛" / 3mm-thick slices 5 shallots, peeled and cut into ⅛" / 3mm-thick slices
2 garlic cloves, peeled and crushed 2 garlic cloves, peeled and crushed
2 tbsp olive oil 2 tbsp olive oil
Flaked sea salt Flaked sea salt
black pepper black pepper
3 lb / 1.4kg yukon gold potatoes, skin on, cut into ⅛" / 3mm-thick slices 3 lb / 1.4kg yukon gold potatoes, skin on, cut into ⅛" / 3mm-thick slices
⅓ cup / 100g coconut cream, gently melted until liquid ⅓ cup / 100g coconut cream, gently melted until liquid
3 limes, zest finely grated, to get 1½ tsp, then juiced, to get ¼ cup / 60ml 3 limes, zest finely grated, to get 1½ tsp, then juiced, to get ¼ cup / 60ml
¾ cup plus 2 tbsp / 200ml vegetable or chicken stock ¾ cup plus 2 tbsp / 200ml vegetable or chicken stock
½ cup plus 2 tbsp / 150ml olive oil ½ cup plus 2 tbsp / 150ml olive oil
2 red chillies, finely sliced into rings 2 red chillies, finely sliced into rings
3 garlic cloves, peeled and finely sliced 3 garlic cloves, peeled and finely sliced
¼ oz / 5g piece fresh ginger, peeled and finely cut into julienne strips ¼ oz / 5g piece fresh ginger, peeled and finely cut into julienne strips
5 spring onions, green ends finely sliced at an angle (½ cup / 40g) 5 spring onions, green ends finely sliced at an angle (½ cup / 40g)

Heat the oven to 400° / 180C convection.
Put the shallots, garlic, oil and a quarter-teaspoon of salt in a 12" / 30cm ovenproof sauté pan on medium heat. Fry for 8 to 10 minutes, stirring occasionally, until soft and deeply golden, then tip into a large bowl. Keep the pan to be used again (no need to clean it).
Put the potatoes, coconut cream, lime juice, two teaspoons of salt and plenty of pepper in with the shallots and mix very gently, taking care not to break up the potato slices.
Lay a quarter of this mixture in the sauté pan - use any smaller or broken slices of potato at this stage, and save the larger, whole slices for the top - and spread out in an even layer. Lay the remaining potato mixture in a spiral on top of this base layer, with each slice at an angle and overlapping the next.
Pour on the stock, cover tightly with foil and bake for 40 minutes.
For the aromatics, heat the oil in a medium pan on a medium flame, then gently fry the chiles, garlic and ginger for five minutes, stirring once in a while, until the garlic is just starting to turn golden.
Add the spring onions, fry for two minutes more, until the garlic is a light golden brown and the chiles aromatic, then transfer to a plate with a slotted spoon, to stop them cooking further; reserve the aromatic oil.
Remove the gratin from the oven and discard the foil. Drizzle 60ml aromatic oil evenly over the top, then return to the oven uncovered and bake for 50 minutes more. Turn up the heat to 425° / 200C for the last five minutes, until the top is golden brown and crisp.
Set aside to cool for 10 minutes, top with the fried aromatics, lime zest and a generous pinch of flaked salt, and serve!