Scalloped Potatoes with Coconut Milk and Chiles

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

  1. Preheat the oven to 350°F.
  2. Whisk the coconut milk, masala, and salt together in a small bowl.
  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