Scalloped potatoes...who doesn't love them! This recipe is my riff on the classic sliced potatoes cooked in cream. But since I tend to "spicify" almost everything that I make at home, this recipe seemed perfect for a little modification to the cream sauce that the potatoes cook in. Rather than keeping it traditional with just the addition of salt and pepper, I added a couple whole garlic cloves and Aleppo pepper. This turned out so well that I think I might actually take this one step further next time and add some ground coriander and cumin to the cream sauce.
Traditional scalloped potatoes don't contain any cheese, but I have to admit that when it comes to potatoes and baking and cream, cheese just seems like a natural accompaniment. Still, I decided to go with a light hand this time and only sprinkled a bit of grated parmesan cheese on some panko breadcrumbs before popping them in the oven. But when it comes to making this recipe, I say you do you!
This creamy mildly spiced scalloped potatoes is made in individual ramekins so you won't have to fight over the crispy bits!
Thanks for stopping by. This is where I infuse culinary influences from my Singaporean and Indian pantry into cocktails and recipes easily adapted for weekday cooking. Hope you'll stick around!
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