Coconut Curry Scalloped Potatoes

scallopedpotatoesCoconut Curry Scalloped Potatoes

Ingredients

  1. 1 lb Yukon gold potatoes, peeled, sliced a ¼ in. thick lengthwise
  2. 1 ½ jars (375 mL) GOOD FOOD FOR GOOD Coconut Curry Fresh Sauce
  3. 4 stalks Green onions, sliced thinly on a bias

Method

  1. Preheat oven to 350°F (176°C). Lightly spray a baking dish with cooking spray and set aside.
  2. Lay potatoes in a single layer along the bottom of the baking dish then sprinkle some green onions over top. Spoon approximately ½ cup of the Coconut Curry Fresh Sauce over the top of the potatoes and gently spread out.
  3. Repeat the process 2 more times until all the ingredients are used and 3 layers are created.
  4. Cover the dish with aluminum foil and place in preheated oven for 40 to 45 minutes or until potatoes are tender.
  5. Remove cover and continue baking for 10 minutes.

Recipe by Katherine Sowden, photo by Richa Gupta

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