Creamy Pumpkin and Cheddar Scalloped Potatoes

20 Non-Traditional Thanksgiving Sides: Pumpkin Cheddar Gratin

Creamy Pumpkin and Cheddar Scalloped Potatoes

These Creamy Pumpkin and Cheddar Scalloped Potatoes are the perfect fall twist on a classic. Instead of simple scalloped potatoes, this version is packed with sweet pumpkin puree, savory cheddar cheese, and melt-in-your-mouth potatoes. Perfect for Thanksgiving or any holiday gathering.

Course Side Dish

Cuisine American

Keyword potatoes au gratin, scalloped potatoes, cheesy scalloped potatoes, potato gratin

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings people

Calories 63kcal

Author Nicole

Cost $15

Equipment

Saucepan
Baking dish

Ingredients

2 tbsp unsalted butter
1 tbsp minced garlic
2 tbsp flour
1 cup hot milk
1/2 tsp kosher salt
1/4 cup + 1 tbsp pumpkin puree
2 cups shredded sharp cheddar cheese
3 large russet or yukon gold potatoes cut into 1/8-inch slices

Instructions

Preheat oven to 350 degrees. Butter or grease a 1-quart oval baking dish or equivilant size.
In a medium saucepan, melt butter over a medium heat. Add garlic. Cook 1-2 minutes until soft and fragrant. Whisk in flour. Slowly whisk in warm milk and salt. Bring the mixture to a boil and reduce to a simmer. Simmer until thickened, about 3-4 minutes. Season with salt and pepper to taste.
Whisk in pumpkin puree. Season to taste with salt and pepper.
Layer half of the potatoes into the bottom of the prepared baking dish. Sprinkle with salt and pepper. Spread half of the sauce on top. Sprinkle half of the cheese on top. Layer remaining potatoes on top of the first layer. Repeat process.
Spray aluminum foil with baking spray, cover the baking dish and bake until potatoe are fork-tender. In the last few mintues of cooking, turn the heat on to broil. Cook until the cheese is bubbly and golden brown. Cool for a few minutes before serving.

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