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Masala Scalloped Potatoes

Masala Scalloped Potatoes: Creamy Comfort with a Spicy Kick

Masala Scalloped Potatoes deliver a comforting blend of creamy goodness and Indian spices, making it perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 cups Yukon Gold Potatoes Provide creaminess and structure.
  • 1/2 whole Green Bell Pepper Finely chopped. Use other mild peppers if preferred.
For the Sauce
  • 1 tbsp Unsalted Butter Adds richness to the sauce. Use vegan butter for a dairy-free option.
  • 1 tbsp Avocado Oil Used for sautéing without overpowering flavors. Substitute with olive oil if desired.
  • 3 cloves Garlic Enhances overall flavor. Use fresh garlic for the best results.
  • 1 small Onion Finely chopped. Adds sweetness and depth.
  • 1 whole Green Chili/Serrano Chili Introduces heat and flavor.
  • 2 tbsp Tomato Paste Adds color and sweetness to balance spices.
Spices
  • 2 tsp Coriander Powder Provides warmth and earthiness.
  • 1/2 tsp Cumin Powder Adds a distinct aromatic flavor.
  • 1/4 tsp Turmeric Powder Imparts color and offers anti-inflammatory properties.
  • 1 tsp Red Chili Powder Enhances the heat level.
  • 1/4 tsp Cardamom Powder Adds a unique aromatic flavor.
  • 1/2 tsp Garam Masala Adds complex spice notes for depth.
For Thickness
  • 2 1/2 tbsp Flour Thickens the sauce. Use cornstarch for a gluten-free version.
For Creaminess
  • 2 cups Milk Creates a creamy texture. Substitute with almond milk for a dairy-free option.
  • 2 cups Sharp Cheddar Cheese 1 cup for sauce + 1 cup for topping.
Seasoning
  • 1 tsp Salt Enhances overall flavor.

Equipment

  • oven
  • skillet
  • baking dish
  • knife
  • cutting board
  • Measuring Cups
  • Measuring Spoons
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Wash and slice Yukon Gold potatoes into 1/8" thick rounds. Finely chop the garlic, onion, green bell pepper, and green chili. Grate the sharp cheddar cheese, setting aside half for the topping.
  2. In a skillet, heat 1 tablespoon each of butter and avocado oil over medium-low heat. Add the chopped garlic and sauté for 30 seconds until fragrant. Introduce the finely chopped onions and bell pepper, seasoning lightly with salt.
  3. Stir in 2 tablespoons of tomato paste along with coriander powder, cumin, turmeric, and red chili powder. Cook for another 30 seconds, allowing the spices to bloom. Push the vegetable mix to one side and add the remaining tablespoon of butter.
  4. Gradually whisk in 2 cups of milk into the roux, stirring continuously. Cook this mixture on low heat for about 5 minutes until it thickens.
  5. Lower the heat and fold in 1 cup of grated cheddar cheese and garam masala, stirring until the cheese melts.
  6. Spray a baking dish with avocado oil. Layer a third of the sliced potatoes, then a portion of the masala sauce. Repeat until all ingredients are used, finishing with a layer of sauce on top.
  7. Cover with foil and bake for 1 hour. Let the Masala Scalloped Potatoes rest for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Perfect for gatherings, adapt easily to be gluten-free or vegan. Store leftovers in an airtight container for up to 3 days.

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