Pumpkin and Cheddar Scalloped Potatoes

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

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.

Make sure you check out the other recipes from today, below, and enter the giveaway if you haven’t already!

5 from 2 votes

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Pumpkin & Cheddar Scalloped Potatoes

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

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!

Course: Side Dish

Cuisine: American

Keyword: Cheddar, Pumpkin, Scalloped Potatoes

Servings: 6 servings

Author: Jaida

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray and set aside.

2. In a medium saucepan, melt butter over a medium heat. Add garlic and cook until soft and fragrant, about 1-2 minutes.

3. 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.
4. 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.
5. 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.

Recipe Notes

Adapted from Cooking for Keeps

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Chocolate Peanut Butter Pumpkin Smoothie from It Bakes Me Happy
Falling for Orange: Pumpkin Amaro Cocktail from Caroline’s Cooking
Pumpkin Hazelnut Homemade Latte from The Beard and The Baker
Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream from Family Around the Table
Pumpkin Spice White Hot Chocolate from Blogghetti
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy

Pumpkin Breakfasts & Baked Goods:
Cinnamon Pumpkin Donuts from Daily Dish Recipes
Pumpkin Cheese Biscuits from Shockingly Delicious
Pumpkin Pop Tarts from Jen Around the World

Savory & Snack Pumpkin Recipes:
Creamy Pumpkin Pasta from The Bitter Side of Sweet
One Pot Pumpkin Pasta with Brie and Toasted Walnuts from Food Above Gold
Pumpkin & Cheddar Scalloped Potatoes from Sweet Beginnings
Pumpkin Coriander Soup from Frugal & Fit
Pumpkin Cornbread from 4 Sons R Us
Pumpkin Sausage Cheese Ball Balls from Strawberry Blondie Kitchen

Pumpkin Desserts:
Chai Pumpkin Cupcakes from The Crumby Kitchen
Fast & Easy Pumpkin Pie Pudding from Creative Southern Home
Harvest Pumpkin Layer Cake from Palatable Pastime
Pumpkin and Cream Cheese Swirl Bars from Our Good Life
Pumpkin Cream Cheese Dip from The Mandatory Mooch
Pumpkin Pie Cheesecake Cookie Cups from Big Bear’s Wife
Pumpkin Pie Cut-Out Cookies from Love & Confections
Pumpkin Pudding Cookies from For the Love of Food
Pumpkin Spice Rice Krispies Treats from Kelly Lynns Sweets and Treats
Salted Caramel Pumpkin Ice Cream from My Sweet Zepol
White Chocolate Chip Pumpkin Cookies from Cheese Curd In Paradise
Vegan Pumpkin Cupcakes from Cindy’s Recipes and Writings

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Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.