Masala Scalloped Potatoes Recipe

Introduction

Masala Scalloped Potatoes combine the comforting creaminess of traditional scalloped potatoes with the vibrant, aromatic spices of Indian cuisine. This unique twist makes for a flavorful side dish that’s both hearty and exciting.

Ingredients

• 2 pounds Yukon Gold potatoes, sliced 1/8″ thick
• 1/2 tablespoon avocado oil
• 3 tablespoons unsalted butter, divided
• 1 green chili or serrano chili, finely chopped
• 3 cloves garlic, chopped
• 1 small onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/4 teaspoon cardamom powder
• 2 1/2 tablespoons flour
• 2 cups milk
• 1 teaspoon salt
• 2 cups grated sharp cheddar cheese, divided (1 cup for sauce, 1 cup for topping)
• 1/2 teaspoon garam masala

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Slice the Yukon Gold potatoes into 1/8-inch slices. Chop the garlic, onion, green bell pepper, and green chili finely. Grate the cheddar cheese.
2. Step 2: Heat a pan over low to medium heat and add 1 tablespoon butter and 1 tablespoon avocado oil. Add the chopped garlic and sauté for 30 seconds.
3. Step 3: Add the chopped onion, green bell pepper, and chili to the pan. Increase the heat to medium and add a pinch of salt. Sauté until the vegetables are caramelized, about 10 minutes.
4. Step 4: Stir in the tomato paste, coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 30 seconds, stirring constantly to prevent burning.
5. Step 5: Lower heat to low-medium. Push the vegetables to one side of the pan and add the remaining 2 tablespoons butter. Let it melt, then sprinkle the flour into the butter. Cook the roux for 1 minute, stirring constantly.
6. Step 6: Slowly add the milk to the roux, stirring continuously to avoid lumps. Cook for about 5 minutes until the sauce thickens.
7. Step 7: Reduce heat to low. Gradually stir in 1 cup of cheddar cheese until melted and smooth. Add garam masala and mix well. Your masala sauce is now ready.
8. Step 8: Lightly spray or oil your baking dish with avocado oil. Layer half of the potato slices in the dish. Spoon some masala sauce over the potatoes to coat them.
9. Step 9: Add another layer of sliced potatoes and cover again with the remaining masala sauce.
10. Step 10: Sprinkle the remaining 1 cup of cheddar cheese on top. Bake uncovered for about 1 hour at 350°F, checking after 50 minutes to ensure potatoes are tender.
11. Step 11: Once done, let the dish rest for 10 minutes before serving to allow the sauce to set slightly.

Tips & Variations

• Use sweet potatoes for a sweeter, earthier flavor variation.
• Add a pinch of smoked paprika for a subtle smoky note.
• For extra creaminess, stir in a dollop of Greek yogurt into the sauce before baking.
• If you prefer less heat, omit the green chili or use a milder pepper.

Storage

Store leftover masala scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or microwave in short intervals, stirring as needed to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, while Yukon Gold potatoes work best for their creamy texture, Russets or red potatoes can also be used though they may alter the texture slightly.

How do I know when the potatoes are fully cooked?

Check doneness by poking the potatoes with a fork; they should be tender without much resistance. The sauce should be bubbling and thickened as well.

Masala Scalloped Potatoes Recipe

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Masala Scalloped Potatoes is a flavorful fusion dish combining creamy, cheesy scalloped potatoes with a vibrant Indian-inspired masala sauce made from aromatic spices, sautéed vegetables, and sharp cheddar cheese. Layers of thinly sliced Yukon gold potatoes are smothered in a spiced, rich cheese sauce, then baked to golden perfection, creating a comforting and unique side dish perfect for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Fusion (Indian-American)

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Yukon gold potatoes, sliced 1/8″ thick

Masala Sauce

• 1/2 tbsp avocado oil
• 1 tbsp unsalted butter
• 1 green chili or serrano chili, finely chopped
• 3 cloves garlic, chopped
• 1 small onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 2 tbsp tomato paste
• 2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1/4 tsp cardamom powder
• 2 tbsp unsalted butter (additional)
• 2 1/2 tbsp all-purpose flour
• 2 cups milk
• 1 tsp salt
• 1 tsp garam masala

Cheese

• 2 cups grated sharp cheddar cheese (divided: 1 cup for sauce, 1 cup for topping)

Instructions

1. Prep the Vegetables and Cheese: Slice the Yukon gold potatoes into 1/8-inch thick slices. Finely chop the garlic, onion, green bell pepper, and green or serrano chili. Grate 2 cups of sharp cheddar cheese and set aside.
2. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the assembled dish.
3. Sauté Aromatics: Heat a pan over low to medium heat. Add 1 tablespoon butter and 1 tablespoon avocado oil. Add the chopped garlic and sauté for 30 seconds until aromatic. Add the chopped onions, green peppers, and chili. Increase heat to medium, season lightly with salt, and cook until caramelized, about 10 minutes.
4. Add Spices and Tomato Paste: Stir in tomato paste, coriander powder, cumin powder, turmeric powder, red chili powder, and cardamom powder. Cook for 30 seconds, stirring constantly to avoid burning the spices.
5. Make the Roux: Push the sautéed vegetables to the side of the pan. On the empty side, add the remaining 2 tablespoons of butter and let melt. Sprinkle in the flour and cook the roux for 1 minute to thicken and remove the raw flour taste.
6. Add Milk and Cheese: Slowly pour in the milk while stirring continuously to prevent lumps and curdling. Continue stirring as the sauce simmers and thickens for about 5 minutes. Once thickened, lower heat to low and gradually add 1 cup of the grated cheddar cheese, stirring to create a smooth, cheesy masala sauce. Stir in garam masala and mix well.
7. Assemble the Dish: Lightly spray two small baking trays with avocado oil. Place two layers of sliced potatoes in each tray, spoon a few ladles of the masala sauce over the potatoes to coat evenly. Repeat with two more layers of potatoes and more sauce.
8. Add Topping and Bake: Finish by sprinkling the remaining 1 cup of cheddar cheese evenly over the top. Bake in the preheated oven at 350°F for 50 to 60 minutes, checking at 50 minutes to ensure potatoes are cooked through and the top is golden and bubbly.
9. Rest and Serve: Remove the scalloped potatoes from the oven and let them rest for 10 minutes before serving to set the layers and enhance flavors.

Notes

• Yukon gold potatoes are preferred for their creamy texture and ability to hold shape.
• Adjust the chili quantity based on your heat preference to control the spiciness of the dish.
• Make sure to slice potatoes evenly to ensure uniform cooking.
• Use whole milk for a rich and creamy sauce; you may substitute with 2% milk but expect a less creamy texture.
• Allowing the dish to rest before serving improves slicing and layering integrity.
• This dish can be prepared in advance up to assembling and refrigerated, then baked before serving.

Keywords: Masala Scalloped Potatoes, Indian Spiced Potatoes, Cheesy Scalloped Potatoes, Indian Fusion Side Dish, Baked Potato Casserole, Yukon Gold Potatoes Recipe