Paneer, egg and potato gratin

Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

This potato gratin comes with an Indian twist thanks to the addition of spices and the Asian cheese, paneer. With its slightly dense, crumbly texture and mild flavour, paneer takes to spicing with ease. This makes a satisfyingly simple meal served with a good chunk of crusty bread and perhaps a crisp green side salad.


  • 800 g/1 lb 12 oz waxy potatoes, such as Charlotte, halved if large (no need to peel)


  • Preheat the oven to 200°C/400°F/Gas 6. Cook the potatoes in plenty of salted boiling water with half the turmeric for 10–12 minutes