Kosher Coconut-Milk Potatoes

Contributed by: Theresa House

Ingredients
2 large onions
2 pounds (1 kilogram) potatoes
2 tablespoons canola oil
50 grams margarine
4 garlic cloves, minced
1 teaspoon curry powder
1 1/2 cups coconut milk
salt and freshly ground pepper to taste

Directions
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Peel and slice potatoes into thin rounds. If possible, use a food processor.
Put potatoes in a bowl of cold water. Set aside.
Peel and slice onions into rounds.
Heat oil in a frying pan. Saute onions until translucent.
Remove with a slotted spoon and set aside.
Add minced garlic to the hot oil left in the pan, and stir until just heated.
Add curry powder, and stir until just heated. Stir in coconut milk. Bring to a light boil.
Add salt and pepper. Remove from heat.
Drain potatoes.
Spray a baking pan with non-stick spray. Place half of the onions in the pan.
Cover with half of the potatoes.
Layer with the rest of the onions and top with the rest of the potatoes.
Pour the coconut milk mixture over the top.
Bake, uncovered, at 400 degrees Fahrenheit (200 degrees Celsius) for 1 1/2 hours,
or until a knife easily cuts through the layers of potatoes and the top of the dish is nicely browned.