Prep 10 mins
Cook 1 hr 25 mins
This recipe from Christine Cushing is scalloped potatoes with an East Indian twist. Different but delicious!
- 2 lbs potatoes, peeled and cut into 1/8-inch slices
- 1 1⁄2 cups milk
- 1 tablespoon mustard seeds
- 1 teaspoon cumin seed
- 1 tablespoon clarified butter
- 1 onion, thinly sliced
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- cayenne pepper
- 1⁄2 cup whipping cream
- 1 cup nonfat yogurt
- Preheat the oven to 350 degrees F.
- Put the potatoes in a wide pot.
- Cover completely with the milk, add salt to taste and bring to a boil.
- Reduce the heat to low and simmer, uncovered, for 20 to 25 minutes or until the potatoes are fork tender.
- Drain, reserving the liquid and set aside.
- Meanwhile, in a dry skillet, toast the mustard and cumin seeds over medium-high heat until fragrant.
- Remove the seeds from the skillet and crush in a mortar and pestle.
- Set aside.
- Return the skillet to medium heat and add the clarified butter.
- Add the onion, toasted seeds, garam masala, coriander and cayenne pepper and saute for 5 minutes, until the onion is soft.
- Grease a 12-cup shallow baking pan.
- Spread half of the potatoes in the bottom of the dish.
- Cover the potatoes with some of the reserved cooking liquid.
- Sprinkle with half the onion mixture and salt to taste.
- Add the remaining potatoes and cover with a little more of the reserved cooking liquid.
- Sprinkle with the remaining onion mixture and salt to taste.
- Whisk together the cream and the yogurt.
- Pour over the potatoes and press down to completely cover.
- Bake in the middle of the oven for 1 hour or until the potatoes are golden and the liquid has mostly evaporated.
- Let stand for 10 minutes before serving.