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Scalloped Potatoes With Coconut Milk and Chilies

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Scalloped Potatoes With Coconut Milk and Chilies

Scalloped Potatoes With Coconut Milk and Chilies

amanda

Equipment

  • - Cuisinart Chef's Classic Non-Stick Piecer/Slicer Set

  • - OXO Good Grips Chef's Choice Hand Mixer

  • - Le Creuset Cast Iron Skillet

  • - OXO Good Grips 12-Inch Flexible Chopping Board

  • - KitchenAid Artisan Series Stand Mixer 3-Speed Bowl

  • - Chef's Choice Stainless Steel Pie Plate

  • - OXO Good Grips 12-Inch Fry Pan with Lid

  • - Le Creuset Cast Iron Dutch Oven

  • - Hamilton Beach Food Grinder with 3 Attachments (optional)

  • - Hand Blender with Stainless Steel Base and 2 Attachments

  • - KitchenAid Stand Mixer with Whisk Accessories Set

Ingredients

  • 1 can (13.5 ounces) unsweetened coconut milk

  • 2 tablespoons Balchao Masala

  • 1 1/2 teaspoons coarse kosher or sea salt

  • Vegetable cooking spray

  • 1 pound russet or Yukon Gold potatoes, peeled, cut crosswise or lengthwise (depending on their size) into 1/4-inch-thick slices, and submerged in a bowl of cold water to prevent browning

  • 4 scallions (green tops and white bulbs), thinly sliced crosswise

  • 8 to 10 medium-size to large fresh curry leaves

Instructions

1

Instruction 1

Preheat the oven to 350°F.
2

Instruction 2

Whisk the coconut milk, masala, and salt together in a small bowl.
3

Instruction 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
4

Instruction 4

Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes.
5

Instruction 5

Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve.
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