posted in Dinner at 6

Pumpkin Scalloped Potatoes

Finally it’s chilly BRRRRR!! here in Southern California.  And by chilly (you might slap me upside the head if you live in colder climates) I mean it’s a high of 66 degrees during the day.  That may seem pretty mild to folks who are already dropping snow in their neighborhoods, but I’m tellin’ ya that if you were here in my hood, you’d be putting on the fleece.  The kind of cold we have in SoCal is a damp cold, which makes it feel pretty darn cold even at 66 degrees!  The nights are tricky, since I’m freezing and my husband is hot, and I’m closing windows upstairs and he’s opening them downstairs, and it actually gets down to 40ish degrees during the night and early morning hours.  It’s a lovely battle to keep warm.  Comfort food is just about the only thing that keeps me warm, so I’ve been making things like this:  Pumpkin Scalloped Potatoes

They’re a delightful dish of yams and Yukon Gold potatoes three-stories-high, layered with pumpkin cream and cheese.

Piping hot out of the oven, these were delicious served with my Cape Cod Cranberry Meatloaf.  Next day and the day-after-that leftovers were just as good.

There’s a slightly sweet flavor to the dish- cream and pumpkin puree scented with fresh thyme and garlic covering two kinds of potatoes and baked with plenty of cheese.  This is comfort food at its best.  Maybe it’s that extra “padding” I took on from chowing down on that decadent cream sauce or perhaps it’s the warmth of dish itself… in any case, eating these cheesy potatoes worked to keep a girl warm (at least… until my husband opened those darn windows again).

Yield: 8 servings

Prep Time: 25 min

Cook Time: 55 min

Pumpkin Scalloped Potatoes


1 1/2 cups heavy whipping cream
1/2 cup unsweetened pumpkin puree
1 sprig fresh thyme
2 garlic cloves, smashed
1/4 teaspoon ground nutmeg (freshly grated is best!)
2 pounds Yukon Gold white potatoes, peeled and cut into 1/8-inch slices
2 pounds yams or sweet potatoes, peeled and cut into 1/8-inch slices
kosher salt and freshly ground black pepper
4 ounces Fontina, Havarti or Swiss cheese, shredded
1/2 cup freshly grated Parmesan cheese


1. Preheat the oven to 375 degrees F. Spray a 2 quart casserole dish with nonstick spray.

2. In a medium saucepan, combine the cream, pumpkin, thyme, garlic and nutmeg and heat over medium-low heat. While the cream sauce is warming, prepare the potatoes.

3. Create three rows of potatoes along the bottom of the dish, overlapping slightly and alternating the two types of potatoes. Sprinkle with salt and pepper. Remove the cream from heat (fishing out the thyme and garlic and discarding those) and spoon 1/3 of the cream sauce over the potatoes. Combine the two cheeses in a medium bowl. Sprinkle 1/3 of the cheeses over the potatoes too. Create a second layer of potatoes, sprinkle with salt and pepper and drizzle with 1/3 more of the sauce and 1/3 more of the cheese. Create a third layer of potatoes, sprinkle with salt and pepper and drizzle with the remainder of the sauce.

4. Bake the potatoes, uncovered, for 50 minutes. Sprinkle the remainder of the cheese on top, and bake for an additional 5 to 10 minutes, or until the cheese is slightly browned and bubbly.

Source: (adapted loosely from this recipe by Tyler Florence)

40 Responses to “Pumpkin Scalloped Potatoes”

  1. postedNov 12, 2012 4:35 AM

    I have recently re-discovered scalloped potatoes after not making them for a few years – so easy and delicious. I’m working on a version with kale in them that seems to have promise. Now I’ll have to try these as well!

  2. postedNov 12, 2012 5:41 AM

    WANT. So, so, bad. You rock my world!

  3. postedNov 12, 2012 6:23 AM

    yum! this looks amazing! I found (and lost..ugh) a recipe that incorporated yams and normal potatoes to make a mashed potato.

    Love Love your photo, something about it seems so rustic and homey 🙂

  4. postedNov 12, 2012 6:27 AM

    Perfect side dish for Thanksgiving!

  5. postedNov 12, 2012 6:29 AM

    Funny, I think it’s warmer here in NY today. How crazy is this NY weather! This looks lovely Lori!

  6. postedNov 12, 2012 6:30 AM

    That looks absolutely delicious! *.*

    Hmmm… I have a day off work tomorrow, so it would probably be a good idea to make it as lunch for the family. xP Fabulous!

  7. postedNov 12, 2012 6:59 AM

    It’s in the 40’s here this morning…I would love a huge bowl of these. YUM!!!

  8. postedNov 12, 2012 7:13 AM

    Look at thiiiiiiiis, UGH. I’ll be there in 5.

  9. postedNov 12, 2012 8:02 AM

    I wish I had a bed made of these potatoes…heaven!

  10. postedNov 12, 2012 8:19 AM

    Wow, this looks amazing!!! I might just add this to my Thanksgiving menu this year, Lori!

  11. postedNov 12, 2012 10:52 AM

    This is amazing, Lori! I love the layers of sweet potatoes in there too!

  12. postedNov 12, 2012 1:36 PM

    This is making me wish it was thanksgiving in Canada again. These look fabulous, Lori!

  13. postedNov 12, 2012 5:07 PM
    Linda Hayes

    Great idea for a Thanksgiving side dish.

  14. postedNov 12, 2012 8:06 PM

    Did I just hear you say pumpkin cream? Uh SWOON. This has been pinned. And shall be seen on a Thanksgiving menu in the VERY near future.

  15. postedNov 12, 2012 9:15 PM
    Linda | The Urban Mrs

    Simply gorgeous! This looks like a winning recipe for Thanksgiving. My hubs is a fan of potato and I recently fell in love with pumpkin s-, it’s perfect! And yeah, I hear you. It’s late 30s at night in my area so I turn the heater on, but hubs prefers cold weather. I literally fully covered in PJ, socks, and 2 blankets.

  16. postedNov 12, 2012 9:39 PM
    RecipeGirl's Mom

    Oy my, this looks so colorful, tasty, so perfect for the holidays, And the best part for me? It’s gluten free. Hurray!

  17. postedNov 12, 2012 10:01 PM

    You and your husband are JUST like me and mine. I am always freezing he runs hot. I am originally from Southern California so I totally get it, 60 deg is cold!!! My husband totally makes fun of me too. He will still be in a t shirt and shorts and I will have on jeans, uggs, a fleece and under a blanket! Its worse now that we live in Vegas because during summer when it was 110 out, we would “cool” the house to 80 deg which to normal people that’s really warm getting into hot out territory, and now we have our heat set to 70 and I’m freezing. So yeah, I get it! ha ha

    • postedNov 13, 2012 7:30 PM

      Glad to hear I’m not the only one!

  18. postedNov 13, 2012 7:40 AM

    I would like to make these along with your cranberry meatloaf, but I don’t have a double oven where I could cook one at 375 and one at 350 degrees. How would I adjust cooking times on this potato dish to accomodate the meatloaf? Thanks!

  19. postedNov 13, 2012 8:36 AM

    What a great dish. Love the layers of different potatoes, so pretty. And the pumpkin sounds amazing!

  20. postedNov 13, 2012 9:59 AM

    Where in SoCal are you? I’m in Long Beach. I agree with the cold weather but I’m loving it! (I’m SO over the heat we were having). Thanks for the yummy recipe, I pinned it.

  21. postedNov 13, 2012 10:40 AM

    66 degrees in SoCal is definitely unbearable! I’m sure the east coast people would hate us for saying that though. And these scalloped potatoes are freakishly amazing! I never would’ve thought to add pumpkin but it’s pure genius!

  22. postedNov 13, 2012 12:18 PM

    Ha! My husband and I have the same battle. He likes it a bit cooler than I do so we do the thermostat dance all winter long. This sounds so amazingly cozy and warming on a cold day!

  23. postedNov 13, 2012 12:39 PM
    Jennifer The Quirky Momma

    This looks so absolutely delicious I don’t think I will make it until dinner time! I want that NOW! I’m going to make this, hopefully tonight!

  24. postedNov 13, 2012 12:50 PM

    Ooh, what a beautiful side dish for Thanksgiving! I love scalloped potatoes.

  25. postedNov 13, 2012 12:59 PM

    Yukon golds make the best scalloped potatoes! I can just imagine the addition of yams and pumpkin really bumping it up a notch!

  26. postedNov 13, 2012 2:49 PM

    This looks sooo good! Not only is it pretty but it sounds like a delicious combo!

  27. postedNov 13, 2012 9:29 PM

    This looks amazing! I will be making this soon!!!!!

    We live in So Cal, too. This time of year it seems I want to pop everything into the oven covered in cheese and/or bread crumbs. 🙂 My family in Mongolia think I’m crazy–it’s 40 below sometimes there! But, once you’ve been here a while you start thinking 60 is FREEZING! 🙂

  28. postedNov 14, 2012 10:57 AM

    Oh wow those look stunning! Scalloped potatoes are one of my favorite dishes! This version looks fantastic!!! 🙂

  29. postedNov 14, 2012 1:40 PM

    I could eat this entire tray, Lori!!! So tempting!

  30. postedNov 15, 2012 8:18 PM

    pumpkin scalloped potatoes Simple and Delicious! thats how experts do things when cooking…

  31. postedNov 16, 2012 1:15 PM

    cheese & potatoes are what my dreams are made of (and a little Anthropologie here and there).

  32. postedNov 17, 2012 1:30 PM
    Lisa Cornely

    Beautiful dish. Excited to try this one on Thanksgiving.

  33. postedNov 21, 2012 2:44 PM

    Do you think this could all be assembled the day prior then refrigerated and just baked the next day?

    • postedNov 22, 2012 3:49 AM

      Probably. Adjust for a longer cooking time, maybe.

  34. postedDec 25, 2012 4:42 PM

    This was AMAZING!!!

  35. postedSep 17, 2014 11:02 AM

    Just found this recipe – and I’m so excited to try it! Love that it’s gluten free!

  36. postedOct 27, 2014 12:11 PM

    To the person who asked if this could be made ahead and baked the next day – the issue will be that potatoes turn an ugly green/brown color when cut ahead so while it maybe possible you might not be happy with the way it looks.

  37. postedNov 18, 2014 6:20 PM

    This is perfect for the sweater weather we’re having! And by sweater I mean light hoodie, let’s not get crazy. Will be trying this over the weekend!

  38. postedSep 29, 2016 3:47 PM

    I subbed the sweet potato with butternut squash, added a bit more pumpkin purée, doubled the garlic, minced it, and left it in. Soooo delicious.

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