Scalloped Potatoes With Coconut Milk and Chilies
A delicious Indian-inspired twist on classic scalloped potatoes, featuring layers of tender potatoes in a creamy coconut milk sauce spiced with Balchao Masala and fragrant curry leaves. This dairy-free dish combines the comfort of traditional scalloped potatoes with aromatic South Asian flavors.
Ingredients
- •1 can coconut milk
- •2 tablespoons Balchao Masala
- •1½ teaspoons salt
- •1 spray cooking spray
- •1 pound potatoes
- •4 whole scallions
- •8 leaves curry leaves
Cooking Instructions
- 1.
Preheat the oven to 350°F.
5 min
- 2.
Whisk the coconut milk, masala, and salt together in a small bowl.
2 min
- 3.
Lightly spray a casserole dish with cooking spray. Drain the potatoes. Cover the bottom of the casserole with a layer of potatoes, and sprinkle a third of the scallions over them. Stir the sauce (the masala tends to sink to the bottom, so a good stir helps to mix everything evenly) and drizzle a third of it over the layer. Repeat the layers of potatoes, scallions, and masala two more times, using up all the ingredients
10 min
- 4.
Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes.
45 min
- 5.
Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve.
15 min
