This version of scalloped potatoes is not only higher in nutrients thanks to the added pumpkin puree, but it has aged goat cheese and garlic to liven the palate.
If you want to pre-make this for a gathering: Cook the dish for 30 minutes at 400 °F a day or two beforehand. Cool and cover, and place in the fridge. On the day you want to serve, cook for another 30 minutes at 400 °F to finish cooking all the way through. No one will know the difference!
Serve this dish hot and presented almost cake-like, sliced in wedged portions. It is best served with a fresh green salad and perhaps a grilled pork tenderloin or a mild white fish. If you prefer your meals without meat, this could also easily pair well with a bean patty or as a side to a freshly made omelette.
- 8" × 8" square or round pan
- Small bowl
- 1 cup canned pumpkin purée
- 1 tsp garlic, chopped
- 4 oz aged goat cheese, diced into small cubes
- 2 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 cups whole milk
- 1 lb Little Potatoes, thinly sliced
- To drizzle olive oil
Preheat oven to 400 °F and grease an 8" × 8" square or round pan.
In a small bowl, mix together the pumpkin, garlic, goat cheese, nutmeg, salt and milk.
Lay about a quarter of the potato slices along the bottom of your prepared dish, and then spoon over a third of the pumpkin sauce. Repeat two more times, finishing with a layer of potato slices.
Garnish the top with cracked black better and a drizzle of good olive oil.
Bake uncovered until potatoes are tender and the top is golden brown, about one hour. Serve hot.