Indian Flavored Scalloped Potatoes, cheesy creamy scalloped potatoes with hint of garam masala, cardamom and nutmeg.
Sliced potatoes coated with Indian flavored creamy sauce and topped with bubbly cheese, I mean what is not to like about this?!?! I love love love potatoes. Growing up, I truly survived on potatoes as I did not really like other vegetables. However now I do literally all vegetables out there! But for potatoes, there will be always a special place in heart!
I have tried scalloped potatoes and it is truly a great dish. I love my food with hint of Indian flavors. And you will find this recipe with such flavors too. Scalloped potatoes usually are made with onion garlic and cream. I love making this creamy sauce with onion and garlic with addition of whole spices, ginger, chili and of course garam masala. I know i sounds too much but trust me with this one. The sauce has amazing subtle hints of Indian flavors that pairs lovely with potatoes and cheddar cheese.
This is one of those side dishes you want to make during Holidays to balance out your main dishes. For example, my Fiery Tikka Masala Shells pairs lovely with this potatoes. This is one of those recipe that requires all basic pantry friendly ingredients and comes together with least amount of efforts. I am definitely adding this as one of the sides for my Friendsgiving feast, and I hope you do too! Leave me a comment below or tag me on Instagram @myvegetarianroots if oyu end up making it. I would love to get your feedback on my recipe!
Happy & Healthy Eating!
Indian Flavored Scalloped Potatoes
Ingredients
Sauce Ingredients
- 4 tbsp Salted Butter
- 1 tsp Cumin Seeds
- 1 medium Sweet Yellow Onion, sliced
- 2 inch Ginger, sliced
- 4 cloves Garlic, sliced
- 1 Serrano Pepper, sliced
- 4 cloves
- 5 Whole Pepper Corn
- 3 Whole Green Cardamom
- ½ stick Cinnamon Stick
- ¼ cup Raw Unsalted Cashews
- 1½ cup Whole Milk
- ½ cup Heavy Cream
- 1 tsp Salt
- ½ tsp Garam Masala
- 4 oz Freshly Grated Yellow Sharp Cheddar preferably block cheese that is grated
- 4 oz Freshly Grated White Sharp Cheddar preferably block cheese that is grated
- â…“ cup Finely Chopped Cilantro
- â…“ cup Finely Chopped Scallions
Potatoes and Seasoning
- 2.5 lb Yukon Gold Potatoes peeled and sliced in â…› inch thickness
- ¼ tsp Salt
- ½ tsp Black Pepper Powder
- ½ tsp Garam Masala
- â…› tsp Ground Nutmeg
Instructions
- Heat butter in a pan. Add in cumin seeds, whole cloves, green cardamom, whole pepper corn and cinnamon stick. Saute until cumin seeds start to fragrant and turn deeper in color.
- Then add in sliced onion, ginger, garlic and serrano with ½ tsp of salt and cashews. Mix well and cook until onions are completely translucent and just starting to turn brown.
- Once done, turn the heat off and let it cook down a little. Then add onion mix to high speed blender with ½ tsp of salt, ½ tsp of garam masala and 1½ cup of milk. Blend until completely smooth. Then add in ½ cup of heavy cream and do few pulses so that it mixes well with the sauce.
- Peel and slice potatoes in ⅛ inch thickness and coat them all with ¼ tsp salt, ½ tsp black pepper powder, ½ tsp garam masala and ⅛ tsp of ground nutmeg.
- Layer â…“ of the potato slices in a greased baking tray. Then pour â…“ of the sauce. Continue to layer rest of the potatoes and sauce in 2 other layers.
- Once all the potatoes slices and sauce are well arranged in the baking tray, bake it uncovered on 375℉ for 50 minutes.
- After 50 minutes of baking, take the tray out and top it with freshly shredded yellow and white cheddar cheese then bake it uncovered for another 15 minutes or until the cheese it well melted and bubbly.
- Sprinkle with chopped scallions and cilantro and enjoy!
