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

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Comments

  • Kim wrote:

    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.

  • Erin @ Dinners, Dishes and Desserts wrote:

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

  • Jessica Welsh wrote:

    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!

  • Shanna@ pineapple and coconut wrote:

    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

    • Lori Lange wrote:

      Glad to hear I’m not the only one!

  • RecipeGirl’s Mom wrote:

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

  • Linda | The Urban Mrs wrote:

    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.

  • Joanne wrote:

    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.

  • Linda Hayes wrote:

    Great idea for a Thanksgiving side dish.

  • Jessica @ Portuguese Girl Cooks wrote:

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

  • Cassie | Bake Your Day wrote:

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

  • JulieD wrote:

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

  • Heather @ Heather’s Dish wrote:

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

  • Bev @ Bev Cooks wrote:

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

  • Cookbook Queen wrote:

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

  • Amicia Rai wrote:

    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!

  • gina @ skinnytaste wrote:

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

  • Maria wrote:

    Perfect side dish for Thanksgiving!

  • April wrote:

    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 🙂

  • Katrina @ Warm Vanilla Sugar wrote:

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

  • Donalyn wrote:

    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!