Scalloped Potatoes With Coconut Milk And Chilies Recipes

SCALLOPED POTATOES WITH COCONUT MILK AND MUSHROOMS

Steps:

• Soak the sliced potatoes in cold water for 30 minutes, then drain and set aside.
• Butter or oil a casserole dish and preheat an oven to 350°F.
• In a small bowl, whisk together the coconut milk, red chili and vinegar paste and salt.
• Cover the bottom of the casserole dish with a layer of sliced potatoes. Sprinkle a third of the green onions and a third of the sliced mushrooms over the potatoes. Pour a third of the coconut milk sauce on top. Repeat two more times. Top with curry leaves if using.
• Cover and cook for 45 to 50 minutes or until the potatoes are fork-tender. Remove the lid and continue to cook until the potatoes are browned, about 15 minutes. Serve hot or warm.

SCALLOPED POTATOES WITH COCONUT MILK AND CHILIES

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.