How to make Cheesy Scalloped Potatoes | Creamy, Delicious & Easy to Make | Chef Smita Deo

Heat 1/4 cup of mustard oil in a pan.

Slice 5 medium potatoes not too thick and not too thin.

Soak the sliced potatoes in cold water for at least half an hour to release starch and keep them crisp.

Shallow fry the soaked potatoes in the mustard oil until crispy.

Add 1 inch of finely chopped ginger and 7 to 8 finely chopped cloves of garlic to the pan and mix well.

Add 2 finely chopped green chilies and 1 teaspoon of chili flakes to the mixture.

Stir in 1/2 teaspoon of turmeric powder and 1/4 teaspoon of chili powder.

Add 1 tablespoon of anardana powder, 1 teaspoon of cumin seed powder, and 1 teaspoon of coriander seed powder, then mix well.

Sprinkle some salt to taste and mix again.

Add 1/2 cup of cheese, 1/2 cup of fresh cream, and 1/2 cup of spring onion greens to the mixture and combine well.

Equipment Needed

Spice Level: