Scalloped Potatoes with Coconut Milk and Mushrooms

Visit the Indian Food Glossary for information on the ingredients in this recipe
Scalloped Potatoes with Coconut Milk and Mushrooms

This past weekend I was treated to a visit from my Dad. I always make a point of making a special meal for him and knowing how much he enjoys potatoes, I immediately thought of this recipe for scalloped potatoes with coconut milk and chilies that I found in my treasured and generously post-it-noted marked copy of 660 Curries by Raghavan Iyer. I've made several versions of scalloped potatoes in the past, but the idea of a spicy version was too much to resist. Indeed! This one received rave reviews from my dinner guests.

The only significant change I made was to add some sliced mushrooms to the dish. You will need to mix up some of this fiery red chili and vinegar paste (balchao masala) in preparation. Alternately, you could come up with your own fresh chili and spice paste, but I really think the balchao masala adds an essential kick. For a slightly thicker sauce, whisk a few teaspoons of unbleached white flour or chickpea flour into the coconut and masala paste.

I served this alongside shredded paneer with tomatoes, chilies, mushrooms and chickpeas.

Scalloped Potatoes with Coconut MilkScalloped Potatoes with Coconut Milk and Mushrooms
Recipe by
Adapted from 660 Curries
Cuisine: Indian
Published on April 9, 2009

Simple, spicy and delicious vegan scalloped potatoes and mushrooms

Preparation: 15 minutes
Cooking time: 45 to 50 minutes

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  • 1 lb (1/2 kg) potatoes, sliced
  • 13 1/2 oz (400 ml) can coconut milk
  • 2 tablespoons red chili and vinegar paste
  • 1 1/2 teaspoons sea salt
  • 4 green onions, thinly sliced
  • 6 to 8 button mushrooms, sliced
  • 10 fresh curry leaves (optional)
  • Soak the sliced potatoes in cold water for 30 minutes, then drain and set aside.

  • Butter or oil a casserole dish and preheat an oven to 350°F.

  • In a small bowl, whisk together the coconut milk, red chili and vinegar paste and salt.

  • Cover the bottom of the casserole dish with a layer of sliced potatoes. Sprinkle a third of the green onions and a third of the sliced mushrooms over the potatoes. Pour a third of the coconut milk sauce on top. Repeat two more times. Top with curry leaves if using.

  • Cover and cook for 45 to 50 minutes or until the potatoes are fork-tender. Remove the lid and continue to cook until the potatoes are browned, about 15 minutes. Serve hot or warm.

Makes 4 main servings or 6 to 8 side servings

Scalloped Potatoes with Coconut Milk and Mushrooms

Other potato recipes from Lisa's Kitchen:
Scalloped Potatoes with Wild Mushroom Soup
Spicy Potato Pancakes
Aloo Gobi
Mushroom and Jalapeno Breakfast Hash


Astra Libris said...

Spicy scalloped potatoes?? YES please!! YUM!! (even better with mushrooms, too... :-)

Anonymous said...

Who can resist those scalloped potatoes..inviting and tempting to have some..

Johanna GGG said...

yum - love the addition of coconut milk here - such a different and fascinating version of scalloped potatoes to those I grew up with

Manju said...

looks lovely. I just love this book 660 curries!!!

A_and_N said...

Love the combination of potatoes and coconut! That looks like a very handy book to have for curries :)

Unknown said...

wow that looks so delicious and perfect for dinner i think and i am going to try this for dinner today thank you so much for the delicious recipe

Michelle @ Find Your Balance Health said...

Wow, looks awesome. I never know what to do with leftover coconut milk!

eatme_delicious said...

Yum what a delicious take on scalloped potatoes!

Chutneytales said...

Wonderful recipe..coconut milk,potatoes and mushroom is a wonderful combo ...It sounds delicious :)

Aparna Balasubramanian said...

Those potatoes are looking very good. Balchao masala is something that is used here in Goa, to cook non-vegetarian food.

test it comm said...

I really like the sound of scalloped potatoes with coconut milk!

Srivalli said...

That sure is a lovely way to eat potatoes!

Ksenia said...

I was pleased to try to cook some of your recipes ^_^
That potatoes with coconut milk and mushrooms also look appetizing. I have a HUGE bag of mushrooms lying in the fridge, getting limp. So maybe you are going to see soon a version of that recipe but with sweet potatoes and almond milk ;)(I ran out of coconut milk, je je)

Ivy said...

These sound fantastic. Why didn't I think of coconut milk all this time I was fasting. It is vegan isn't it?
Happy Easter.

Valerie Harrison (bellini) said...

What a fabulous idea Lisa to add punch to humble potatoes.

Shaheen said...

These look very tasty. I am always looking for new ways to jazz up potatoes and the coconut milk sounds delicious to me. I must try this.

Cynthia said...

This is such an excellent idea to make the scalloped potatoes with coconut milk! Will definitely try this.

persian_austinite said...

Love this recipe. Thank you!

JES said...

Wow. I made this dish tonight. It was a hit. My daughter even got a piece of bread to sop up the delicious broth. Thanks!

Anonymous said...

This was so good, I made it twice last week! The first time, though, my potatoes took much longer to cook - so the next time, I cooked them 'til nearly tender. The results were perfect. I am wondering if you are aware of other recipes with this addictive masala. It was super-easy to make but I don't always have coconut milk on hand.

Lisa Turner said...

The paste goes well with pretty much any Indian curry or soup. You may also want to try this recipe for scrambled chickpea flour:

or these savory crepes:

The possibilities are endless indeed.