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Masala Scalloped Potatoes Recipe

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★★★★★

4.4 from 50 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/masala-scalloped-potatoes-recipe/