Scalloped Potatoes With Coconut Milk And Basil Recipes
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.
SCALLOPED POTATOES WITH COCONUT MILK AND BASIL
Steps:
- 1 Set rack in bottom third of oven, and preheat oven to 400°F. Coat 13- x 9-inch baking dish with cooking spray. 2 Place onion in small bowl, and strain coconut milk over top. Let stand 10 minutes. 3 Stir together potatoes, coconut milk, Gruyère, and basil mixture in prepared baking dish, and season with salt and pepper, if desired. Evenly arrange potatoes to cover bottom of dish. (Potatoes should be covered with coconut-milk mixture.) Sprinkle Parmesan over top. Bake 35 minutes, or until top is lightly golden brown and potatoes feel tender when pierced with tip of paring knife. Cool 15 minutes before serving.
Nutrition Facts : Calories 285 calories
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