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Masala Scalloped Potatoes

Masala Scalloped Potatoes is an Indian fusion twist on the all-American classic scalloped potatoes. It's perfect for the holidays.
5 from 2 votes
Prep Time40 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 10 minutes
Course Sides
Cuisine American, Indian Fusion
Diet Vegetarian, Gluten-free
Servings: 8 servings
Author: Nisha


  • 2 pounds yukon gold ⅛" slices
  • ½ tablespoon avocado oil
  • 1 tablespoon unsalted butter
  • 1 green chili or serrano chili
  • 3 cloves garlic
  • 1 small onion finely chopped
  • ½ green bell pepper finely chopped
  • 2 tablespoon tomato paste
  • 2 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ¼ teaspoon cardamom powder
  • 2 tablespoons butter
  • 2 ½ tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt
  • 2 cups grated sharp cheddar cheese 1 cup for the sauce + 1 cup for the topping
  • ½ teaspoon garam masala



  • Slice Yukon gold potatoes into ⅛" 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.


  • Heat up a pan on low-medium heat. Add 1 tablespoon of butter and 1 tablespoon 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 tablespoon 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.


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
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