Spud & Root

Recipe · Side dish

Coconut Curry Scalloped Potatoes with Red Curry & Parmesan

Thin-sliced Gold potatoes layered with a creamy red curry and coconut milk sauce, baked under foil until tender, then uncovered until the Parmesan on top turns golden. Green onions and basil to finish. Serves 10.

  • Prep15 min
  • Cook1 hr 10
  • Ready in1 hr 25
  • Serves10
Jump to recipe Watch it
Made with Spud & Root Gold Potatoes
A spatula lifting a layered square of coconut curry scalloped potatoes out of a white baking dish, the top golden and scattered with green onions and basil.
Watch it come together

Whisk. Layer. Bake. Go for gold.

Watch the curry sauce come together in one pot, then go between layers of thin-sliced Gold potatoes under a blanket of Parmesan. Then scroll down and cook along.

  1. Whisk Until the sauce is smooth.
  2. Layer Potatoes, sauce, three times.
  3. Bake Foil on, then foil off.
The recipe

Let's scallop some potatoes.

Ready in 1 hour 25 minutes.

  1. PrepOven, sauce & layers
  2. Foil onBake until tender
  3. Foil offBake until golden

Eat

Your potatoes

An empty dish, big plans

  1. Heat the oven

    Preheat the oven to 400°F. Coat a 9 × 13-inch baking dish with butter.

  2. Everything in the pot

    Put the coconut milk, cream cheese, heavy cream, curry paste, ginger, garlic, fish sauce, salt and pepper together in a large pot over medium heat.

    Coconut milk pouring from a can into a yellow pot, with a bag of Spud & Root Gold Potatoes behind.
    Coconut milk first.
    A block of cream cheese, cut into pieces, sliding off a wooden board into the coconut milk.
    Cream cheese, in pieces.
    A spoon scraping red curry paste from a small glass bowl into the pot.
    Red curry paste.
    Fish sauce pouring from a small white cup onto the curry paste, ginger and garlic in the pot.
    Just a splash of fish sauce.

  3. Whisk until smooth

    Cook, whisking frequently, until the sauce is smooth, about 4 to 5 minutes.

    A whisk stirring a smooth, pale orange curry sauce in a white pot.
    Smooth and orange.

  4. The first layer

    Layer a third of the potatoes in the buttered dish. Pour a third of the sauce evenly over them.

    A hand laying thin slices of Gold potato in overlapping rows in a white baking dish.
    A third of the slices.
    A ladle pouring the orange curry sauce over the first layer of potato slices.
    A third of the sauce.

  5. Twice more

    Repeat the layers two more times, ending with a layer of sauce.

    A hand laying a second layer of potato slices over the sauce.
    Layer two.
    A hand adding the last slices of potato over the second layer of sauce.
    Layer three. Sauce on top.

  6. Parmesan on top

    Sprinkle the Parmesan evenly over the top.

    The dish covered edge to edge in grated Parmesan over the orange sauce.
    Edge to edge.

  7. Foil on, bake

    Cover the dish with foil.

    Bake until the sauce is bubbling and the potatoes are tender, about 50 minutes. A knife should slide into the potatoes easily.

    Two hands pressing a sheet of foil over the baking dish.
    Tuck it in.

  8. Foil off, go for gold

    Uncover and bake until the top is golden-brown, about 20 minutes.

    Practice round: the whole bake
    Go for gold

    The oven runs fast: 70 minutes in about half a minute. Under the foil you can't see a thing, so listen for the bubbling and poke it with a knife (the oven door costs a little heat). Take the foil off once it's tender, then pull the dish out when the top turns golden.

    A dish of scalloped potatoes under foil, and a hot oven.

  9. Garnish and serve

    Garnish with the green onions and basil. Slice and serve.

    A hand sprinkling sliced green onions over the golden, baked scalloped potatoes.
    Green onions on gold.
    A spatula lifting a square out of the dish, showing the layers of potato and sauce.
    Look at those layers.
The baked dish of coconut curry scalloped potatoes beside a plate with a serving on it, in front of a bag of Spud & Root Gold Potatoes.

Made for Potatoes... Everything else is Gravy!

Start with a good potato.

This one calls for our Gold potatoes, buttery and creamy. Grab a bag, slice them thin and bake a dish for a crowd.

Gold PotatoesThe potato in this recipe. 5 lb bag. All four potatoesGold, Red, Russet and White. Next up: Chipotle Potato BowlsSmoky potatoes, black beans, avocado, crema.

Step 1 of 9

Ingredients