Name: Masala Scalloped Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Indian Fusion
Ingredients: 2 pounds Yukon gold potatoes, sliced 1/8″ thick; 1 green chili (or serrano chili), finely chopped; 3 cloves garlic, chopped; 1 small onion, finely chopped; 1/2 green bell pepper, finely chopped; 1/2 tablespoon avocado oil; 1 tablespoon unsalted butter; 2 tablespoons unsalted butter (additional); 2 teaspoons coriander powder; 1/2 teaspoon cumin powder; 1/4 teaspoon turmeric powder; 1 teaspoon red chili powder; 1/4 teaspoon cardamom powder; 1 teaspoon salt; 1/2 teaspoon garam masala; 2 tablespoons all-purpose flour; 2 cups milk; 2 cups grated sharp cheddar cheese (1 cup for sauce, 1 cup for topping); 2 tablespoons tomato paste

Jump to Recipe

Introduction

Masala Scalloped Potatoes combine tender sliced Yukon gold potatoes with a flavorful, spiced cheese sauce inspired by Indian spices. This comforting dish adds a bold twist to a classic favorite, perfect for cozy dinners or special occasions.

An oval black cast iron dish holds a cheesy baked dish with a golden brown top layer speckled with small green herb bits. The top layer has a slightly crispy texture and shows some darker browned spots. A silver spoon on the right side scoops out a section, revealing a soft yellow layer underneath the cheese. The dish rests on crumpled light brown parchment paper, surrounded by dried autumn leaves and two pinecones. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds Yukon gold potatoes, sliced 1/8″
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 butter
2 1/2 tbsp flour
2 cups milk
1 tsp salt
2 cups grated sharp cheddar cheese (1 cup for sauce, 1 cup for topping)
1/2 tsp garam masala

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Slice the Yukon gold potatoes into 1/8-inch rounds. Chop the garlic, onions, green bell pepper, and green chili. Grate the cheddar cheese.
Step 2: Heat 1 tbsp butter and 1 tbsp avocado oil in a pan over low-medium heat. Add the garlic and sauté for 30 seconds. Then add onions, green bell pepper, and chili, seasoning lightly with salt. Increase heat to medium and cook until caramelized, about 10 minutes.
Step 3: Stir in tomato paste, coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 30 seconds to release the flavors without burning.
Step 4: Lower heat to low-medium and push the veggies to the side. Add 2 tbsp butter and let it melt. Sprinkle in the flour and cook for 1 minute to form a roux.
Step 5: Gradually add milk while stirring continuously to prevent lumps or curdling. Cook the sauce for about 5 minutes until it thickens.
Step 6: Reduce heat to low and slowly stir in 1 cup of grated cheddar cheese until melted. Add garam masala and mix well. Your masala cheese sauce is ready.
Step 7: Lightly oil the baking tray with avocado oil. Arrange two layers of potato slices, then spoon several ladles of the masala sauce over them. Repeat with two more layers of potatoes and sauce.
Step 8: Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Bake at 350 degrees for about 1 hour, checking after 50 minutes to ensure potatoes are tender.
Step 9: Remove from the oven and let rest for 10 minutes before serving to allow the dish to set.

Tips & Variations

For extra creaminess, consider adding a splash of heavy cream to the sauce along with the milk.
Swap Yukon gold potatoes for red potatoes or russets if preferred, adjusting baking time accordingly.
Add a pinch of smoked paprika for a deeper smoky flavor that complements the masala spices.
Use mild chili or omit it entirely to reduce heat while keeping the aromatic flavors.

Storage

Store leftover Masala Scalloped Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees until heated through, about 15-20 minutes, or microwave individual portions until hot.

How to Serve

A black oval dish filled with a golden brown baked casserole topped with melted cheddar cheese that is bubbly and slightly crispy on edges, sprinkled with chopped green herbs. The dish sits on crumpled brown paper surrounded by dry autumn leaves and large brown pine cones, all placed on a round black tray with carved patterns. A silver spoon rests inside the casserole dish on the right side. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of sharp cheddar?

Yes, you can substitute with cheeses like gouda, Monterey Jack, or even mozzarella for a different flavor and texture, though sharp cheddar provides a nice balance to the spices.

Is it necessary to cook the vegetables before assembling?

Cooking the vegetables first helps develop deeper flavors and softens them, ensuring the final dish is well-seasoned and the sauce thickens properly around the potatoes.