Creamy Pumpkin Scalloped Potatoes

Creamy Pumpkin Scalloped Potatoes

I’ve teamed up with my friends over at GO BOLD WITH BUTTER, for National Butter Day, to bring you this amazing Creamy Pumpkin Scalloped Potatoes. It’s the perfect side dish to bring to any Fall meal, but more importantly, for Thanksgiving. The most important Fall meal of all. It’s creamy, decadent, cheesy and just slightly sweet from the canned pumpkin, but have no fear, the spices used helps curb that sweetness. You’ll quickly fall in love with this dish, trust me.

Set a medium saucepan over moderate heat with 3 tablespoons of the butter. Once melted, add the onion and garlic and cook, stirring often, until softened, about 3 to 5 minutes.

Sprinkle in the flour and cook for about 30 seconds or so. Slowly whisk in the milk and heavy cream.

Season with salt, pepper, granulated garlic, granulated onion, paprika, chili powder and nutmeg. Stir in the pumpkin and cook over low heat, until somewhat thickened.

Remove from the heat and stir in ½ cup of Gouda, ½ cup of Fontina, parmesan, and thyme leaves until melted through.

Spread a ladleful of the sauce onto the bottom of the baking dish. Layer with some of the potato slices until the bottom is fully covered. Pour over a third of the sauce, spreading out evenly. Repeat 2 more times until all the potatoes and the sauce are used up.

Sprinkle the top with the remaining Gouda and Fontina cheese. Dot the top with bits of the remaining 2 tablespoons of butter. Cover with foil and bake for 1 hour and 20 minutes.

Remove the foil and continue to cook for another 5 minutes or until golden brown. Garnish with fresh thyme and serve.

This can be made ahead of time and kept in the fridge before being baked. Cover with cheese and dot with butter, then cover with foil and keep in the fridge. Then on the day of, just bake as directed.

You can play around with the cheeses if you’d like. If you want to add a bit of spice, you can use pepper jack if you’d like. Or if you want to add some smokiness, you can do smoked gouda.

The pumpkin gives this a tiny bit of sweetness and so the spices and the cheeses helps to cut some of that sweetness but also helps rounding those layers of flavor and bringing them all together to create the perfect dish.

I hope you’ll give this a try, especially for Thanksgivings because it would make a perfect addition to your table. It’s rich, delicious and over the top. Just what you need for the big day. Let me know what you think below, and as always, thank you so much for reading and following along!

Creamy Pumpkin Scalloped Potatoes

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Creamy Pumpkin Scalloped Potatoes

The classic scalloped potato dish gets a much-needed autumnal makeover. The spices in this dish help balance out the slight sweetness from the pumpkin, coming together to create a delicious and comforting side dish. Butter works double duty here as well, first for creating the roux, which helps thicken the creamy cheese sauce, and also by doting it on top of the cheese which helps brown the casserole.
Servings 8
Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins

Equipment

  • Saucepan
  • wooden spoon
  • Baking dish
  • Mandolin
  • Cheese Grater

Ingredients

  • 5 tablespoons unsalted butter divided
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder or cayenne pepper
  • 1/4 teaspoon fresh ground nutmeg
  • 2/3 cup pumpkin purée
  • 3/4 cup shredded Gouda cheese
  • 3/4 cup shredded Fontina cheese
  • 1/4 cup grated Parmesan
  • 1 teaspoon fresh thyme leaves plus more garnish
  • 2 pounds Yukon gold potatoes thinly

Instructions

  • Preheat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
  • Set a medium saucepan over moderate heat with 3 tablespoons of the butter. Once melted, add the onion and garlic and cook, stirring often, until softened, about 3 to 5 minutes.
  • Sprinkle in the flour and cook for about 30 seconds or so. Slowly whisk in the milk and heavy cream. Season with salt, pepper, granulated garlic, granulated onion, paprika, chili powder and nutmeg. Stir in the pumpkin and cook over low heat, until somewhat thickened. Remove from the heat and stir in ½ cup of Gouda, ½ cup of Fontina, parmesan, and thyme leaves until melted through.
  • Spread a ladleful of the sauce onto the bottom of the baking dish. Layer with some of the potato slices until the bottom is fully covered. Pour over a third of the sauce, spreading out evenly. Repeat 2 more times until all the potatoes and the sauce are used up.
  • Sprinkle the top with the remaining Gouda and Fontina cheese. Dot the top with bits of the remaining 2 tablespoons of butter. Cover with foil and bake for 1 hour and 20 minutes. Remove the foil and continue to cook for another 5 minutes or until golden brown. Garnish with fresh thyme and serve.
Course: Side Dish
Cuisine: American
Keyword: Cheese, Pumpkin, Sides, Thanksgiving

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