Name: Scalloped Potatoes With Coconut Milk and Chilies
Yield: Serves 6
Ingredients: 1 can (13.5 ounces) unsweetened coconut milk; 2 tablespoons Balchao Masala; 1 1/2 teaspoons coarse kosher or sea salt; Vegetable cooking spray; 1 pound russet or Yukon Gold potatoes, peeled, cut crosswise or lengthwise (depending on their size) into 1/4-inch-thick slices, and submerged in a bowl of cold water to prevent browning; 4 scallions (green tops and white bulbs), thinly sliced crosswise; 8 to 10 medium-size to large fresh curry leaves

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An Indian-inspired version of the French classic, layered with eye-opening flavors (yes, it hurts so good), this is a great side dish with any of the meat offerings in this book. I love to serve it for Sunday brunch, as a piquant alternative to hash browns.

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