SCALLOPED POTATOES WITH COCONUT MILK AND CHILIES
An Indian-inspired version of the French classic, layered with eye-opening flavors (yes, it hurts so good), this is a great side dish with any of the meat offerings in this book. I love to serve it for Sunday brunch, as a piquant alternative to hash browns.
Provided by Raghavan Iyer
Categories Potato Brunch Side Bake Vegetarian Casserole/Gratin Coconut Hot Pepper
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Whisk the coconut milk, masala, and salt together in a small bowl.
- 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
- Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes.
- Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve.
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