This is a Caribbean twist on the classic scalloped potato. Instead of potatoes, thinly sliced eddoes are used, layered with seasoned coconut milk in place of dairy milk, then baked until golden in an 8x8 pan. It's a decadent side dish that's perfect for a weekend meal when you have extra time or a casserole for the holidays.
About Eddoe
If you've never tried eddoe (also spelled eddo), I'd describe it as mildly sweet with a smooth, dense texture. It's often likened to a starchy potato, but creamier. When cooked, eddoe becomes soft and velvety, soaking up flavors and sauces beautifully. Its versatility allows it to be used in both sweet and savory dishes, depending on how it's prepared.
Eddoe was a staple in my Guyanese diet growing up. My family often made eddoe curry with balanjay (eggplant), added it to soups, used it as a filling for rotis, and prepared it in a Guyanese dish we call "boil & fry," where root vegetables are boiled and then sautéed with aromatics. My father always reminded me to finish the eddoe on my plate. Having dealt with anemia my whole life, he wanted to ensure I ate foods rich in iron that would "build up my blood," as he liked to say.
Are eddoe and taro the same?
Eddoe and taro are related but different varieties of the same species. Taro is generally larger and has smoother skin, while eddoe, a smaller variety of taro, has rougher, hairier skin and is very slippery once you cut into the skin. Though similar in taste and texture, eddoe tends to have a slightly firmer texture and is less watery than taro when cooked. Both can be used interchangeably in most recipes, but they do have subtle differences in flavor and appearance. You can read more here.
What is scalloped eddoe?
This recipe was born from my love for eddoe and my desire to find creative ways to enjoy it without getting bored! I cut dairy out of my diet years ago, and coconut milk has become my go-to substitute when it makes sense for the recipe. One dish I've always loved but had to avoid is scalloped potatoes—thinly sliced potatoes layered with a creamy, onion-infused sauce, sometimes with cheese.
Then it hit me: the natural creaminess of eddoe would make a fantastic alternative! The Caribbean flavors really shine through in the sauce, especially with coconut milk being a common ingredient in our cooking. A generous tablespoon of fresh ginger and Guyanese wiri wiri peppers brings the flavor home. This dish is also dairy-free and vegan which can appeal to those with special diets.
Top Tip
Be sure to taste the coconut milk sauce before you begin layering the dish, as you won't be able to adjust the seasoning once everything is assembled.
Flavor the sauce
All of the flavor in this dish comes from the aromatics used in the coconut milk. You can add or leave out whatever doesn't work for you, but I find using fresh ingredients gives it the best taste. I recommend using high-quality coconut milk that doesn't have additives if you can’t make it fresh.
Top tip
Eddoe can be slippery when cutting into the skin, so after peeling and rinsing it, be sure to dry it thoroughly with paper towels or a kitchen towel before slicing.
Layering scalloped eddoes
The key to this recipe is using a mandolin for even slices. It may take a little extra time, so I recommend saving this dish for when you have some extra time in the kitchen. You can slice the eddoe by hand but aim for thin, uniform slices.
You'll start by layering slices of eddoe then pouring the coconut milk sauce over that layer and then adding another layer of eddoe until it's all used up. I like to layer the bottom of the pan with any odd-sized pieces, saving the more uniform slices for the top layer, though this is mainly for presentation.
Substitutions
- Eddoe - you can use malanga or taro which is in the same family for this recipe, just make sure the weight is the same.
- Coconut milk - instead of using canned coconut milk, you can opt for freshly made or rehydrated powdered coconut milk. Creamed coconut from a box is also a great option; just mix it with 20oz of hot water to create the liquid needed for this recipe. Do not use canned coconut cream, as it's too sweet for this dish.
- Aromatics - I like using fresh aromatics for this recipe but you can easily substitute dried herbs and any other pantry seasonings you like or use in your everyday cooking.
- Pan - I've made this recipe in an 8x8 metal baking pan and an 8x8 glass dish. You can use either, but I preferred the metal pan for browning. The size of the pan is more important than the material.
Equipment
This recipe fits perfectly into an 8x8 pan. I recommend using a mandolin to slice the eddoe evenly and quickly.
Pairing
These are my favorite dishes to serve with scalloped eddoes:
Scalloped Eddoes in Coconut Milk
This is a Caribbean twist on the classic scalloped potato. Instead of potatoes, thinly sliced eddoes are used, layered with seasoned coconut milk instead of dairy milk, and baked until golden. It's a decadent side dish that's perfect for a weekend meal or a casserole for the holidays.
Ingredients
- 2 ½ cups (20oz) unsweetened coconut milk
- 2 teaspoons fresh or dried parsely
- 2 teaspoons fresh or dried thyme
- 2 teaspoons fresh or dried basil
- 4 scallions, finely sliced
- 2 teaspoons fresh ginger, grated
- ¼ cup green and orange cubanelle pepper or bell pepper, finely diced
- ¼ cup onion, finely diced
- 3 garlic cloves, crushed
- 2 wiri wiri peppers or 1 scotch bonnet
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon seasoned salt
- 1 ¼lb eddoe (taro root)
- Oil spray
Equipment needed
- 8x8 baking dish
- Mandolin for slicing
Instructions
Prepare the eddoe
Peel the eddoe. Rinse each one and completely dry it with a paper towel or kitchen towel. Slice it into ⅛-inch thick rounds using a mandolin. Set aside.
Simmer the coconut milk
In a medium saucepan over medium heat, combine the coconut milk, parsley, thyme, basil, scallions, ginger, diced peppers, onion, garlic, wiri wiri or Scotch bonnet pepper, paprika, black pepper, and seasoned salt. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld together.
Layer the eddoe
Spray an 8x8 baking dish with oil spray. Arrange a layer of the taro slices on the bottom. Pour a portion of the coconut milk mixture over the taro, ensuring the slices are evenly coated. Add another layer of taro slices on top, and repeat the process until all the taro slices are used.
Top with remaining liquid
Pour the remaining coconut milk mixture over the final layer of taro, making sure all slices are covered.
Sprinkle with paprika
For color, sprinkle the top layer with paprika or cayenne pepper.
Bake
Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes.
Broil for a crispy top
After baking, remove the foil and place the dish under the broiler at 525°F for 2-3 minutes to brown the top slightly.
Serve
After baking, remove the foil and place the dish under the broiler at 525°F for 2-3 minutes to brown the top slightly.
Storage
Refrigerate leftovers in an airtight container for 3-4 days. You can also freeze the scalloped eddoes. Place it in a freezer-safe container or wrap tightly in aluminum foil and plastic wrap. It can be frozen for up to 2-3 months.
Reheat
Scalloped eddoes can be reheated in the oven if still in the pan. Heat oven to 350 degrees F and bake for 10 minutes covered with foil. Alternatively, it can be reheated in the microwave.
Notes
Make ahead
You can make this dish ahead of time by completely assembling it in the 8x8 pan but not baking until ready. Seal tightly with plastic wrap and aluminum foil then place in the refrigerator. When ready to bake, sprinkle with paprika, cover with foil, and proceed with baking instructions.
Do not overbake!
If you accidentally bake this past, say 30 minutes or so, you will lose the scalloped shape and the dish will become more of a mashed eddoe. It will still taste amazing, but won't have the hallmark scallop shape or texture.
Buy extra eddoe
I suggest buying a few extra eddoes in case some turn out to be unusable/rotten once you cut into them.
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