This post may contain affiliate links. Please read our disclosure policy.

Masala Scalloped Potatoes is an Indian fusion twist on the all-American classic scalloped potatoes. It’s perfect for the holidays.
Masala Scalloped Potatoes (vegetarian, gluten-free)

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.
Masala Scalloped Potatoes (vegetarian, gluten-free)

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.

Masala Scalloped Potatoes (vegetarian, gluten-free)

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

Masala Scalloped Potatoes (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.
Masala Scalloped Potatoes (vegetarian, gluten-free)

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.
Masala Scalloped Potatoes (vegetarian, gluten-free)

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.
Masala Scalloped Potatoes (vegetarian, gluten-free)

Pin & Enjoy!

More Holiday Recipes!

4.75 from 4 votes

Masala Scalloped Potatoes

By: Nisha
Masala Scalloped Potatoes is an Indian fusion twist on the all-American classic scalloped potatoes. It's perfect for the holidays.
Prep Time: 40 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 8 servings

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
Save this recipe!
Get this recipe sent to your inbox! Plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Nutrition

Calories: 309kcal | Carbohydrates: 29g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 580mg | Potassium: 683mg | Fiber: 4g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 31mg | Calcium: 301mg | Iron: 2mg

Additional Info

Course: Sides
Cuisine: American, Indian Fusion
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


Subscribe to get my latest recipes!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

You May Also Like

4.75 from 4 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. 5 stars
    We’ve made this twice – really tasty and perfectly spiced. A Le Creuset oval baker (1 7/10 qt) fit this recipe perfectly.

    1. 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. 🙂

      1. 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.