Spicy Potato & Cheese Bake with Schezwan Drizzle

1.Preheat your oven to 200°C (400°F).

2.In a large mixing bowl, combine the sliced potatoes, olive oil, cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Toss until the potatoes are evenly coated in the spices.

3.In a greased baking dish, layer half of the spiced potato slices at the bottom, spreading them out evenly.

4.Sprinkle half of the crumbled paneer and half of the shredded cheese over the potato layer.

5.Add the remaining potato slices on top, followed by the rest of the paneer and cheese, creating a layered effect.

6.Drizzle half of the Schezwan chutney over the top layer of cheese and paneer. If using, sprinkle bread crumbs for extra crunch.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

8.Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

9.Once baked, remove from the oven and let it cool for a few minutes. Drizzle the remaining Schezwan chutney over the top and garnish with fresh coriander leaves before serving.