Vietnamese Curry Scalloped Carrots & Potatoes

Vietnamese Curry Scalloped Carrots & Potatoes

  • 4-6 people

  • 1 hr 10 min

Ingredients

  • 2 large potatoes, peeled and thinly sliced
  • 2 large carrots, peeled and thinly sliced
  • 2 tbsp unsalted butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup coconut milk
  • 1 cup heavy cream
    2 tbsp Vietnamese curry powder
  • 1 tbsp Red Boat fish sauce (or to taste)
  • 1 tsp sugar
  • 1 tsp salt (adjust to taste)
  • 1 tsp black pepper
  • 1 tbsp cornstarch (optional, for thickening)
  • Fresh cilantro or green onions, chopped (for garnish)

A cozy, flavour-packed twist on a classic scalloped potato dish — this one’s creamy, fragrant, and layered with Vietnamese curry warmth. Perfect for family dinners, potlucks, or just because you’re craving comfort with a little kick.

Directions

Step 1 — Prep the Veggies
Preheat your oven to 375°F (190°C). Thinly slice potatoes and carrots using a knife or mandoline for even cooking.

Step 2 — Make the Curry Cream Sauce
In a saucepan over medium heat, melt the butter and sauté onions until soft and translucent. Add garlic and stir until fragrant.

Whisk in curry powder, fish sauce, sugar, salt, and pepper. Slowly pour in the coconut milk and cream, stirring constantly. Let simmer for 3–5 minutes until the sauce thickens slightly. (Optional: add cornstarch slurry for extra body.)

Step 3 — Layer and Bake
In a greased baking dish, layer sliced potatoes and carrots, alternating as you go. Pour the curry sauce over each layer until evenly coated.

Cover with foil and bake for 40 minutes. Remove foil and bake for another 15–20 minutes until the top is golden and bubbly.

Step 4 — Garnish and Serve
Let rest for 10 minutes before serving. Garnish with fresh cilantro or green onions for colour and freshness.

Why You’ll Love It

  • It’s your favourite scalloped potato — but upgraded with Vietnamese curry.

  • Creamy, cozy, and rich without feeling heavy.

  • A total crowd-pleaser for both weeknights and special occasions.

  • Easy to prep ahead and bake when you’re ready to impress.

Notes & Tips

  • Use a mix of Yukon Gold and russet potatoes for the best creamy-meets-structured texture.

  • Add a handful of shredded cheese in the final 10 minutes of baking for a gratin-style version.

  • Leftovers reheat beautifully — they might taste even better the next day.

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Vietnamese Curry Scalloped Carrots & Potatoes