These pumpkin and cheddar scalloped potatoes are layers of potatoes covered in creamy pumpkin and cheesy deliciousness that you don’t want to miss out on this holiday season!
I mentioned in a previous post this week that I really like savory pumpkin recipes. There is just something about the way the pureed pumpkin mixes with cheese, as odd as it may sound, that is irresistable. Last year I made pumpkin mac and cheese. This year, I went for pumpkin and cheddar scalloped potatoes. It was actually my first time making any kind of scalloped potatoes, but it definitely won’t be my last.
Not only did they turn out amazing, but it was also pretty easy to make. Yes, they bake for a good bit of time, but the hands-on, prep time was minimal. And that, my friends, is high on my list of priorities for pretty much all meals. I may have more wiggle room for cooking time on the weekends, but I still don’t want to be standing over the stove or oven for a long time.
What is your potato preference for the holidays? Do you prefer mashed potatoes? Sweet potatoes? I’ll be honest. I’m usually all about the mashed potatoes. I’m not a fan of sweet potatoes, and never eat them at holiday gatherings. But these pumpkin and cheddar scalloped potatoes? I would bypass my beloved mashed potatoes for these.
Two layers of sliced potatoes, each topped with a creamy pumpkin sauce and oodles of shredded cheese, baked to pefection…soft potatoes, with a slightly crisped, cheesy top.
Could you resist?? And it was seriously so easy to make. I even got to dig my vintage potato slicer contraption out of the cabinet to get just the right cut, without having to hand-slice it all. You know the one I”m talking about, right? It has two round inserts, that cut different ways depending on how you line them up…fries, slices, etc. You put your potato in and press the top down on it, which pushes it thorugh the inserts. My mom had one, I somehow came across one, but I’ve never really used it. I tried it once with sweet potatoes, but those suckers are way too hard to push through. I’m sure there is a more modern version that has the gusto to slice even the hardest of veggies, but mine…well, mine is not equipped for such abuse.
It worked perfectly for the scalloped potatoes, though. And the addition of the pumpkin puree just gives a subtle hint of autumn goodness. It’s not an overwhelming change in flavor, but it is so, so good!
And of course, I used my favorite Cabot Vermont Extra Sharp Cheddar Cheese. They seriously have the best cheese, y’all. I wish I lived closer so I had access to more of their products!
This is also one of those side dishes that reheats really well, too. There is nothing worse that making a large serving of a dish, and it not tasting nearly as good as leftovers. Because aren’t leftovers one of the things we most look forward to after the holiday gatherings are over? That and a little quiet time, of course.
Pumpkin & Cheddar Scalloped Potatoes
- 2 Tbsp butter
- 1 Tbsp minced garlic
- 2 Tbsp flour
- 1 1/2 cups hot milk
- ½ tsp salt
- 1/3 cup pumpkin puree
- salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- 3 large russet potatoes cut into ¼-inch thick slices
- Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray and set aside.
- In a medium saucepan, melt butter over a medium heat. Add garlic and cook until soft and fragrant, about 1-2 minutes.
- Whisk in flour. Cook 1 minute. Slowly whisk in milk. Add salt. Bring to a boil and reduce to a simmer until thickened, about 3-4 minutes. Remove from heat and whisk in pumpkin puree. Season to taste with salt and pepper.
- Layer half of the potatoes in the bottom of the prepared dish, cover with half of the sauce,spreading it with a spoon or spatula to evenly cover the potatoes. Sprinkle half of the cheese on top. Repeat for next layer.
- Place in oven and cook until potatoes are fork tender and top is golden brown, about 1 hr. If the top is browning too quickly,you can cover with foil and remove a few minutes before the potatoes are done cooking.