Coconut-Scalloped-Potato-Gratin
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Coconut Scalloped Potato Gratin

In need of some serious comfort food? This recipe swaps out traditional milk for creamy coconut milk, putting a delicious twist on a savoury side-dish.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Makes: 6 servings
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Instructions

  1. Preheat oven to 350ºF (180ºC). Grease 8-inch (2 L) square baking dish with 1 tbsp (15 mL) butter. Arrange half of the potatoes in dish, overlapping slightly.

  2. In saucepan, bring coconut milk, salt, turmeric and pepper to boil; remove from heat and whisk in flour. Pour half over the potatoes; repeat layers. Melt remaining butter. Toss together bread crumbs, cilantro and red pepper; stir in melted butter, set aside.

  3. In saucepan, bring coconut milk, salt, turmeric and pepper to boil; remove from heat and whisk in flour. Pour half over the potatoes; repeat layers. Melt remaining butter. Toss together bread crumbs, cilantro and red pepper; stir in melted butter, set aside.

  4. Kitchen Tip: For an extra-crunchy topping, add chopped macadamia nuts to the bread crumb mixture.

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