Pumpkin Scalloped Potatoes

Here’s a recipe you must try- especially in the fall and winter months: Pumpkin Scalloped Potatoes.

I’ve included a short video toward the end of this post showing you how to make this recipe.  Watch that, and then print out the complete recipe below so you can make it at home!

Pumpkin Scalloped Potatoes: a blend of white potatoes and sweet potatoes or yams topped with a pumpkin cream sauce and a blend of cheeses : recipe from RecipeGirl.com

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 40-ish 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 these pumpkin scalloped potatoes.

Pumpkin Scalloped Potatoes: a blend of white potatoes and sweet potatoes or yams topped with a pumpkin cream sauce and a blend of cheeses : recipe from RecipeGirl.com

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.

Pumpkin Scalloped Potatoes: a blend of white potatoes and sweet potatoes or yams topped with a pumpkin cream sauce and a blend of cheeses : recipe from RecipeGirl.com

Pumpkin Scalloped Potatoes: a blend of white potatoes and sweet potatoes or yams topped with a pumpkin cream sauce and a blend of cheeses : recipe from RecipeGirl.com

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).

Click below to watch a short video showing you how to make this recipe, then scroll to the end to print out the complete recipe.

Pumpkin Scalloped Potatoes

Yield: 8 servings

Prep Time:25 minutes

Cook Time:55 minutes

Ingredients:
  • 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
Directions:
  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:  RecipeGirl.com (adapted loosely from this recipe by Tyler Florence)

Here are a few more scalloped potato recipes you might enjoy:

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Gabriela wrote:

    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.

  • Darius wrote:

    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!

  • Dana wrote:

    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.

  • alex wrote:

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

  • Kim wrote:

    This was AMAZING!!!

  • Stephanie wrote:

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

    • Lori Lange wrote:

      Probably. Adjust for a longer cooking time, maybe.

  • Lisa Cornely wrote:

    Beautiful dish. Excited to try this one on Thanksgiving.

  • Jennifer (Savor) wrote:

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

  • Rachel wrote:

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

  • Ashley – Baker by Nature wrote:

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

  • Carlas Confections wrote:

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

  • The Provision Room wrote:

    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! 🙂

  • NiCocoBell wrote:

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

  • Renee@Mykitchenadventures wrote:

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

  • Kiersten @ Oh My Veggies wrote:

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

  • Jennifer The Quirky Momma wrote:

    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!

  • Sylvie @ Gourmande in the Kitchen wrote:

    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!

  • Chung-Ah | Damn Delicious wrote:

    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!