Coconut Scalloped Idaho® Potatoes

Simplicity itself, this recipe has two ingredients. Well, as long as you don’t count salt and pepper. Created for a dairy allergic friend, this makes any meal truly special. The coconut milk combines with the natural starch from the potatoes to create a creamy sauce.  



  • 2 pounds of red, yellow and blue Idaho© potatoes (Southwind) approximately one bag of small potatoes or 6 medium
  • 1 13.5 ounce can coconut milk
  • ½ teaspoon salt 
  • ½ teaspoon each pepper, to taste


  1. Preheat the oven to 350℉ .
  2. Grease a 9x9 inch square glass dish. 
  3. Slice the potatoes thinly. I use a mandoline for uniformity.
  4. Layer the potatoes into the pan, alternating yellow, red, blue.
  5. Combine coconut milk, salt and pepper.
  6. Pour the mixture over the potatoes in the pan.
  7. Bake for 45 minutes or till potato slices are tender.
  8. Broil for 2-3 minutes to brown the top.

Tip: If you need to feed more people, you can easily double this recipe, using a 9x12 pan, 4 pounds of potatoes and two cans of coconut milk. 

Tool Tip: A Mandoline is a simple hand tool with a very sharp blade, and a measured gap to create uniformly thin slices.