Cheesy Scalloped Potatoes with Coconut Milk Sauce

This is a quick and easy creamy-cheesy potato casserole with an indulgence of coconut milk and flecks of fresh basil.

Cheesy Scalloped Potatoes with Coconut Milk Sauce
Recipe type: Side Dish
Serves: Serves 6 - 8
  • ½ large onion, finely chopped
  • 400 ml can coconut milk, whisked until smooth
  • 1.25 kg Bintje potatoes, peeled and sliced into thin rounds (about 3mm thick)
  • ½ cup grated Gruyere or Swiss cheese
  • ¼ cup chopped fresh basil
  • ¾ cup grated Parmesan cheese
  1. Position the rack in the bottom third of oven and preheat oven to 205°C. Coat a 33 x 23 cm baking dish with cooking spray.
  2. Place onion in small bowl, and strain coconut milk over top. Allow to stand for 10 minutes.
  3. Stir together potatoes, coconut milk, Gruyère, and basil mixture in prepared baking dish, and season with salt and pepper, if desired.
  4. Evenly arrange potatoes to cover bottom of dish. (Potatoes should be covered with coconut-milk mixture.) Sprinkle Parmesan over top.
  5. Bake 35 minutes, or until top is lightly golden brown and potatoes feel tender when pierced with tip of knife.
  6. Cool 15 minutes before serving.
Make sure to use full-fat coconut milk so that the sauce gets a creamy texture.


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