Name: Scalloped Potatoes with Coconut Milk and Chiles
Yield: Serves 6
Cuisine: India
Ingredients: Vegetable cooking spray; 1 pound russet or Yukon Gold potatoes, peeled, cut crosswise or lengthwise (depending on their size) into ¼-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; 2 tablespoons Balchao masala; 1 can (13.5 ounces) unsweetened coconut milk; 1½ teaspoons coarse kosher or sea salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

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.

Ingredients

1 can (13.5 ounces) unsweetened coconut milk
2 tablespoons

Method

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

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Ingredients

Method

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