Rundown Scalloped Potatoes

original blog post: https://greedygirlcooks.blogspot.com/2020/04/rundown-scalloped-potatoes.html

Ingredients

8 potatoes thinly sliced

1 tablespoon Coconut oil

1 cup finely chopped Tomato

1 cup finely chopped Onion

1 finely chopped Scotch bonnet pepper

1 teaspoon salt (to taste)

1 tablespoon Sugar

1 Bouillon cube

2 cans Coconut milk

1 tablespoon ground Allspice

1 tablespoon fresh thyme

3 stalks Scallion

2 garlic cloves shredded

For the Topping

1 teaspoon coconut oil

2 bag potato chips

1 garlic clove

Greedy Tips

• Traditionally a rundown sauce starts with coconut milk. It cooks down until thick then the veggies are added. This method yields the most intense coconut flavor with the onions, peppers scallion and thyme playing supporting roles. I however I started by sautéing the veggies first then adding the milk. Either way works, but I think flavor-wise the traditional way is better
• No, do not use coconut milk powder when it reduces it is not smooth it is lumpy and clumpy. I don't even recommend using fresh coconuts and blending with water because you need the fat to get a rich sauce. The best option would be to grate the coconuts and squeeze out the milk, if that floats your boat, by all means, if not canned coconut milk is the best and easiest option here.
• You also don't want to reduce the sauce too much because its that liquid that cooks the potatoes while in the oven

Instructions

• Peel and thinly slice the potatoes and set aside in cold water
• In a saucepan sauté the tomato, onion, scotch bonnet in coconut oil until fragrant
• Add the coconut milk and allow it to cook and begin to reduce
• Once it begins to slightly thicken (it will look smooth and coat a spoon when dipped in it) add sugar, bouillon cube, allspice, thyme, scallion and garlic.
• Once the sugar and bouillon cube dissolves remove from the heat.
• Drain and thoroughly dry the thin potatoes
• Lay a first layer them in a baking dish, pour over some sauce and repeat layering until the dish is full ending with sauce on top
• Place in a 375-degree oven on the middle rack uncovered for 60 minutes
• A knife will easily pierce the entire thing so you will know the potatoes are fully cooked.
• Set aside to cool, as it cools the potatoes will absorb all the bubbling rundown sauce and be easy to slice. If you serve it too hot it will fall apart.

For the topping

• Crush two packs of plain potato chips
• Place in a pan with coconut oil and stir continuously so the garlic or the potato chips do not burn
• The chips will get a golden-brown color, once it does remove to a paper towel to cool
• Sprinkle over top of the scalloped potatoes and serve