scalloped potatoes quatro

Made with four kinds of potatoes from our garden, from bottom to top: Russian fingerlings, Russian blues, French fingerlings and Yukon gold.

Coconut milk, curry, peppers.... what could be better! 

This is an amazing dish, creamy and delicious with crisped potatoes on the top (until your friends highgrade all the crispy bits, thanks David.)

3 - 4 pounds of potatoes
1 can coconut milk
2 tsp kosher salt
2 Tbsp Garam Massala (we make it ourselves so we can avoid garlic which is not on the low FODMaPs diet download this great pdf stanfordhealthcare.org)
1/2 tsp hot pepper flakes
1 - 2 cups broth (I used chicken broth)
2 Tbsp butter slivers
hot paprika 

Preheat oven to 350F and butter a big flat glass baking dish. 
Using a mandolin or your kitchen elf, cut the potatoes into thin slices. I like 1/8 inch thick. Put them in a bowl full of ice water to keep them from discolouring.
In a small saucepan over low heat, combine coconut milk, salt, Garam Massala and pepper flakes, just until the coconut oils melt.
Drain potato slices and arrange artfully in the glass baking dish. Pour the coconut milk mixture evenly over the potato slices. Add enough broth so that the potatoes are just above the liquid. Sprinkle with a little more Garam Massala and some hot paprika, and top with slivers of butter.
Cover with foil and bake 1 hour until the potatoes are fork-tender then uncover and bake until most of the liquid is absorbed and the top layer is crispy.