Panch Phoron Sweet Potato Gratin
Recipe Type: Side
Cuisine: Bengal
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4-6
Roasted until tender and slightly caramelized, then tossed in crushed red chili, sliced onions, green pepper, Parmesan cheese and some panch phoron. Then baked again - these sweet potatoes have gotten the royal treatment.
  • 2 lb sweet potato (about 4 depending on size)
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 small green bell pepper, sliced
  • ½ teaspoon crushed red chili pepper
  • ½ teaspoon panch phoron (mix of cumin seeds, fennel seeds, fenugreek seed, nigella and black mustard)
  • Salt, according to taste
  • ¼ cup Parmesan cheese
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Roast sweet potatoes until tender and starting to brown, 25 to 30 minutes.
  3. While potatoes are roasting, take a dry gratin dish and grease well with oil.
  4. Peel the roasted potatoes and cut into ½ inch rounds.
  5. Add a layer of potato rounds.
  6. Sprinkle half the crushed chili, panch foron and salt.
  7. Add a second layer of potatoes. Toss the sliced onions and green bell pepper.
  8. Sprinkle the remaining spices, salt and Parmesan cheese.
  9. Bake at 350 degrees Fahrenheit for 18-20 minutes or until cheese is bubbly.
If you cannot find panch foron, use a mixture of any of the mentioned spices. If all you can find is cumin seeds, go ahead and try the gratin with just ½ teaspoon of what’s available from the list above. The gratin is great with regular potatoes as well. Adjust spices to your taste.
Recipe by Honest Cooking at