Here’s a recipe you must try- Pumpkin Scalloped Potatoes – especially in the fall and winter months.
I’ve included a short video in this post showing you how to make this recipe. Watch that, and then print out the complete recipe at the end of this post so you can make it at home!
Comfort food is just about the only thing that keeps me warm in the fall and winter months, so I’ve been making things like Roasted Chicken Noodle Soup, Beef Stew with Red Wine, Cheesy Baked Ravioli and these pumpkin scalloped potatoes.
What are 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 are delicious served with my Cape Cod Cranberry Meatloaf. Next day and the day-after-that leftovers are 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. But in any case, eating these cheesy potatoes works to keep a girl warm (at least… until my husband opens those darn windows again).
Here are a few more scalloped potato recipes you might enjoy:
- Scalloped Potatoes with Caramelized Onions and Gruyere
- Cheesy Scalloped Potatoes
- Simplest Scalloped Potatoes
- Scalloped Garlic Potatoes
- Scalloped Potatoes with Peppers and Swiss Cheese
Pumpkin Scalloped Potatoes
- 1½ cups heavy whipping cream
- ½ cup unsweetened pumpkin puree
- 1 sprig fresh thyme
- 2 medium garlic cloves, smashed
- ¼ teaspoon ground nutmeg
- 2 pounds Yukon Gold potatoes, peeled and cut into ⅛-inch slices
- 2 pounds yams or sweet potatoes, peeled and cut into ⅛-inch slices
- kosher salt and freshly ground black pepper
- 4 ounces Fontina, Havarti or Swiss cheese, shredded
- ½ cup freshly grated Parmesan cheese
- Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with nonstick spray.
- In a medium saucepan, combine the whipping cream, pumpkin, thyme, garlic and nutmeg and heat over medium-low heat. While the cream sauce is warming, prepare the potatoes.
- 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 ⅓ of the cream sauce over the potatoes. Combine the two cheeses in a medium bowl. Sprinkle ⅓ of the cheeses over the potatoes too. Create a second layer of potatoes, sprinkle with salt and pepper and drizzle with ⅓ more of the sauce and ⅓ more of the cheese. Create a third layer of potatoes, sprinkle with salt and pepper and drizzle with the remainder of the sauce.
- 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.