Goat Cheese and Pumpkin Scalloped Potatoes Goat Cheese and Pumpkin Scalloped Potatoes

Goat Cheese and Pumpkin Scalloped Potatoes

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.

Print

Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Preheat oven to 400°F and grease an 8×8-inch 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

Note: alternatively, 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 with: 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.

Step 1 out of 8

Preheat oven to 400°F and grease an 8×8-inch square or round pan.

Step 2 out of 8

In a small bowl, mix together the pumpkin, garlic, goat cheese, nutmeg, salt and milk.

Step 3 out of 8

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.

Step 4 out of 8

Garnish the top with cracked black better and a drizzle of good olive oil.

Step 5 out of 8

Bake uncovered until potatoes are tender and the top is golden brown, about one hour.

Step 6 out of 8

Serve hot

Step 7 out of 8

Note: alternatively, 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!

Step 8 out of 8

Serve with: 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.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.

Welcome to our completely new website!

It’s designed to get you what you want, faster - from recipes to products, Where to Buy, and much more.