Potatos scalloped with coconut milk
5 or 6 Large Potatoes 1/2 cup butter or margerine 2/3 cup flour 3 cups milk 1/2 cup coconut milk 1 tbsp sugar (omit if using sweetened coconut milk) 1/2 tsp white pepper 1/2 medium onion 1/2 tsp thyme 1 tsp salt
Peel and thinly slice potatos. Slice onion and combine with potatoes. In saucepan, melt butter and combine with flour. Stir in milk and coconut milk. Add sugar, pepper, thyme and salt. Heat and stir until smooth. Pour over potatos in 2 1/2 quart cassarole dish. Cover and bake at 350° for an hour or so. Remove cover and bake another 15 minutes or until potatos are tender. Remove and allow to cool 10 minutes before serving.
This recipe was inspired by a wonderful coconut curry at Tara Thai House in Beaverton, Oregon. The curry is a bit (!) more spicey. I was intrigued by the soothing combination of potatos and coconut. Those desiring more of a 'kick' might enjoy adding curry powder or paste. Substituting a couple of leeks for the onions presents another possible flavorful variation.
© Terry Blackburn, 1997
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let me know how it turns out