Potatoes can be such a basic meal ingredient. Often, they can get a little old flavor wise because as humans we like easy and simple, especially on weeknights. But these Curried Scalloped Potatoes are anything but old flavor-wise. Our Coconut Indian Sauce adds so much flavor and more creaminess to this dish. This is sure to be a crowd pleaser!
Guju Sauce Used: Coconut Indian Sauce
Source of Inspiration:
Traditional scalloped potatoes are always a comforting dish to prepare for you and your loved ones. We love creating a sauce with our Coconut Indian Sauce for an extra layer of balanced flavor. We can’t wait for you to try this!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 4 medium Russet potatoes
- 1 tablespoon butter
- 1 medium yellow onion, peeled & diced
- 2 medium garlic cloves, peeled & minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- 1 cup plain almond milk
- 1 tablespoon nutritional yeast
- 1 tablespoon raw apple cider vinegar
- 1 teaspoon fresh lemon juice
- 2 tablespoons tahini
- 2 ounces plain cream cheese
- ½ cup of Guju Coconut Indian Sauce
- ½ cup shredded extra sharp cheddar cheese
- 2 tablespoons fresh parsley, minced
- Thinly slice your potatoes and set aside.
- Add butter to a medium pot and set to medium-low on the stove. Add onion and garlic and season with sea salt, pepper and basil. Sauté until soft, about 5 minutes.
- Add almond milk and stir well.
- Whisk in nutritional yeast, raw apple cider vinegar, lemon juice, tahini and cream cheese until smooth.
- Reduce heat to a simmer until a sauce has formed.
- Stir in Guju Coconut Indian Sauce and turn off the heat.
- Preheat your oven to 350 degrees.
- Pour about 1/3 cup of your sauce in a 8” oven-proof pie dish. Spread it around so that it covers the base of your dish.
- Layer sliced potato in the dish to create your first of 3-4 layers. Spread sauce over the layer, followed by more potato slices and more sauce. Continue until you have used all of the potatoes and sauce. Make sure that the top layer is covered in sauce.
- Bake in the oven, covered with foil, until the potatoes are soft, about 40 minutes.
- Remove from the oven and sprinkle grated cheese on top. Return to the oven and increase the heat to 400 degrees Fahrenheit. Bake for 5 more minutes or until the cheese is melted and bubbly.
- Remove from the oven and garnish with minced parsley.
- Serve and store leftovers in the fridge for up to 7 days.
Notes: We used Russet potatoes in this dish, but you can also use sweet potatoes. Try this recipe with our Red Pepper Sauce for scalloped potatoes with a bit more heat!
Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef