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Masala Scalloped Potatoes is an Indian fusion twist on the all-American classic scalloped potatoes. It’s perfect for the holidays.
One of my favorite Thanksgiving sides aside from the Mac and Cheese is Scalloped Potatoes. I look forward to any form of potatoes on Thanksgiving, whether it’s mashed potatoes or scalloped potatoes.
What are Masala Scalloped Potatoes?
Scalloped potatoes are straight-up American comfort food and perfect during the holidays whether it’s Easter, Thanksgiving, or Christmas. They are cheesy, bubbly, and seriously the best comfort food. It’s the perfect side for Sunday Brunch.
For my version, I added an Indian twist by flavoring the cheesy sauce with Indian spices, tomato paste, onions, and bell peppers. This dish is not just creamy, but spicy too. When it comes to creamy dishes, I love a serious kick.
Can I make this recipe vegan, gluten-free?
Masala Scalloped Potatoes are naturally gluten-free.
For a vegan version, substitute cheese, milk, and butter for vegan cheese, milk, and butter.
What kind of cheese can I use in this dish?
I personally prefer sharp cheddar cheese when making scalloped potatoes, but feel free to use medium cheddar, gruyere cheese, Colby, and Monterey Jack.
Can I make scalloped potatoes ahead of time?
Yes! Simply assemble the potatoes and sauce. Top with cheddar cheese and cover tightly with foil/plastic wrap. Bake the dish 1 hour before serving.
What dish shall I bake the scalloped potatoes in?
I used two smaller baking dishes (love this oval one), however you may use a large 8″ x 10″ baking dish for this recipe.
Tips on making the best Masala Scalloped Potatoes:
- Slice the potatoes 1/8″ inch thick. Make sure you use Yukon Gold potatoes for this dish. Russet Potatoes will work too, but Yukon Gold is better.
- Add the milk and cheese slowly to the hot pan else it will curdle. Make sure you whisk/stir while adding the milk and cheese.
- Layer this casserole as follows: potatoes – sauce – potatoes – sauce – cheese.
Ingredients you’ll need for Masala Scalloped Potatoes:
Yukon Gold Potatoes: For the best results, use Yukon gold potatoes, however Russet Potatoes work well. For the Yukon Gold, you do not need to peel the skin off.
Green Chili: I recommend using Indian green chili (Thai chili) for this dish. Alternatively, serrano chili works well.
Garlic: You’ll need 3 cloves of fresh chopped garlic.
Onion – Green Bell Pepper: Finely chop both ingredients.
Spices: Coriander powder, cumin powder, turmeric powder, red chili powder, cardamom powder, garam masala, and salt.
Tomato Paste: This lends that beautiful color and some sweetness to this dish.
Butter: Unsalted butter is always best to use.
All-purpose flour: This will help thicken the sauce.
Sharp Cheddar Cheese: My personal preference is sharp cheddar, but you may use any of my recommended cheeses mentioned above.
Masala Scalloped Potatoes are:
Mouthwatering
Bursting with Flavor
Cheesy
Indian Fusion
Vegetarian
Gluten-free
How to make Masala Scalloped Potatoes recipe step by step?
Prep
1. Slice Yukon gold potatoes into 1/8″ slices.
2. Chop garlic. Finely chop onions, green peppers, and green chili (or serrano).
3. Grate 2 cups of sharp cheddar cheese.
4. Preheat the oven to 350 degrees.
Cook
1. Heat up a pan on low-medium heat. Add 1 tbsp of butter and 1 tbsp of avocado oil.
2. Add chopped garlic and sauté for 30 seconds.
3. Add peppers and onions. Increase the heat to medium. Season with a little salt and sauté until caramelized, roughly 10 minutes.
4. Now add tomato paste coriander powder, cumin powder, turmeric powder, and red chili powder.
5. Cook for only 30 seconds to prevent the spices from burning.
6. Lower the heat to low-medium. Move the veggies to the side and now add the remaining 2 tbsp of butter. Allow the butter to melt.
7. Add flour.
8. Cook the roux for 1 minute. This will help thicken up the sauce.
9. Add milk slowly to prevent curdling.
10. Keep stirring while adding the milk.
11. The sauce will cook for about 5 minutes and thicken.
12. Reduce the heat to low. Slowly add 1 cup of cheddar cheese. Keep stirring while adding the cheese to prevent curdling.
13. Add garam masala.
14. Your masala sauce is ready.
Assemble (I baked this in 2 small separate baking trays)
1. Spray your baking tray with avocado oil. Add 2 layers of sliced potatoes.
2. Add a few ladles of the masala sauce to coat the potatoes.
3. Add another 2 layers of sliced potatoes.
4. Again, add a few more ladles of the masala sauce over the potatoes.
5. Top with cheddar cheese. Bake in the oven at 350 degrees for 1 hour. Start checking after 50 minutes and make sure the potatoes are fully cooked.
6. Done! Wait 10 minutes before serving.
Pin & Enjoy!
More Holiday Recipes!
- Jalapeno Popper Mac and Cheese
- Masala Mac and Cheese
- Truffle Mac and Cheese
- Crunchy Tortilla Mac and Cheese
- Baked Jalapeno Poppers
- Jalapeno Popper Garlic Bread
Masala Scalloped Potatoes
INGREDIENTS
- 2 pounds yukon gold, 1/8" slices
- 1/2 tbsp avocado oil
- 1 tbsp unsalted butter
- 1 green chili, or serrano chili
- 3 cloves garlic
- 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 tablespoons butter
- 2 1/2 tablespoons flour
- 2 cups milk
- 1 teaspoon salt
- 2 cups grated sharp cheddar cheese, 1 cup for the sauce + 1 cup for the topping
- 1/2 tsp garam masala
INSTRUCTIONS
Prep
- Slice Yukon gold potatoes into 1/8" slices.
- Chop garlic. Finely chop onions, green peppers, and green chili (or serrano).
- Grate 2 cups of sharp cheddar cheese.
- Preheat the oven to 350 degrees.
Cook
- Heat up a pan on low-medium heat. Add 1 tbsp of butter and 1 tbsp of avocado oil.
- Add chopped garlic and sauté for 30 seconds.
- Add peppers and onions. Increase the heat to medium. Season with a little salt and sauté until caramelized, roughly 10 minutes.
- Now add tomato paste coriander powder, cumin powder, turmeric powder, and red chili powder.
- Cook for only 30 seconds to prevent the spices from burning.
- Lower the heat to low-medium. Move the veggies to the side and now add the remaining 2 tbsp of butter. Allow the butter to melt.
- Add flour.
- Cook the roux for 1 minute. This will help thicken up the sauce.
- Add milk slowly to prevent curdling.
- Keep stirring while adding the milk.
- The sauce will cook for about 5 minutes and thicken.
- Reduce the heat to low. Slowly add 1 cup of cheddar cheese. Keep stirring while adding the cheese to prevent curdling.
- Add garam masala.
- Your masala sauce is ready.
Assemble (I baked this in 2 small separate baking trays)
- Spray your baking tray with avocado oil. Add 2 layers of sliced potatoes.
- Add a few ladles of the masala sauce to coat the potatoes.
- Add another 2 layers of sliced potatoes.
- Again, add a few more ladles of the masala sauce over the potatoes.
- Top with cheddar cheese. Bake in the oven at 350 degrees for 1 hour. Start checking after 50 minutes and make sure the potatoes are fully cooked.
- Done! Wait 10 minutes before serving.
I wanted something “Indian” inspired to add to our Christmas dinner and these potatoes were just perfect. I made exactly as written and wouldn’t change a thing.
Hi! Can I substitute the flour with corn starch to make it gluten free? If yes, do I need to modify any of the methods?
HI Riya, YOu may, however I had to Google this and it says you need to use less cornstarch in comparison to all-purpose flour so I would use half the amount of suggested in cornstarch. This recipe calls for 2 1/2 tbsp APF so use 1 1/4 tbsp cornstarch. Hope that helps. Let me know how it goes.
Do you cook in the oven covered with foil or uncovered
HI Pankuri – Uncovered.
We’ve made this twice – really tasty and perfectly spiced. A Le Creuset oval baker (1 7/10 qt) fit this recipe perfectly.
I like the recipe but I feel I would use more spices. I hope I will try the recipe soon.
Hi Miroslav. If you try the recipe like you mention – you’ll realize that you won’t need additional spices. This recipe already consists of many Indian spices that are spicy. Let me know how it works out for you. 🙂
I have cooked the meal and I can say that the amount of spices you have given is for some people normal and for others small. I don’t want to argue because, which is the main thing, the meal is very tasty, and my wife is the same opinion. Thanks for the recipe.
Hi Nisha! This dish looks so good! What pan did you use to sauté onions and peppers?
Hi Nisha. I used bluestar cookware pan which is from a long time ago.. not sure if you’ll find it. This works amazing too – calphalon – i believe my pan is a 10 inch.
https://rstyle.me/+72zmL2rc20USGiyhHBnIdw
Thank you!
Huge hit on thanksgiving!
So glad to hear! Thank you!