Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, coconut scalloped tri-color potatoes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Coconut Scalloped Tri-Color Potatoes is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Coconut Scalloped Tri-Color Potatoes is something that I have loved my whole life.
This Coconut Scalloped Tri-Color Potatoes makes any meal truly special. The coconut milk combines with the natural starch from the potatoes to create a creamy sauce without any work on your part. So if you are the one making sure that the red, white and blue theme is perfection, you'll have plenty of time to get everything else done. Evenly arrange potatoes to cover bottom of dish. (Potatoes should be covered with coconut-milk mixture.) Sprinkle Parmesan over top.
To begin with this particular recipe, we must prepare a few ingredients. You can cook coconut scalloped tri-color potatoes using 3 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Scalloped Tri-Color Potatoes:
- Get 1 13.5 ounce can coconut milk
- Make ready ½ teaspoon salt
- Take ½ teaspoon pepper each , to taste
Whisk the coconut milk, masala, and salt together in a small bowl. Lightly spray a casserole dish with cooking spray. In a small bowl, whisk together the coconut milk, red chili and vinegar paste and salt. Cover the bottom of the casserole dish with a layer of sliced potatoes.
Steps to make Coconut Scalloped Tri-Color Potatoes:
- Preheat the oven to 350℉.
- Grease a 9x9 inch square glass dish.
- Slice the potatoes thinly. I use a mandoline for uniformity.
- Layer the potatoes into the pan, alternating yellow, red, blue.
- Combine coconut milk, salt and pepper.
- Pour the mixture over the potatoes in the pan.
- Bake for 45 minutes or till potato slices are tender.
- Broil for 2-3 minutes to brown the top.
In a small bowl, whisk together the coconut milk, red chili and vinegar paste and salt. Cover the bottom of the casserole dish with a layer of sliced potatoes. To make these vegan scalloped potatoes, I used a blend of coconut milk and cashew milk (any dairy free milk would work). I like this blend of dairy free milks because you get the creaminess of the canned coconut milk, but the nut milk balances the sweetness of the coconut milk. Layer potato slices in a casserole dish on their side, alternating each color, in rows.
So that is going to wrap it up with this exceptional food coconut scalloped tri-color potatoes recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
