Pumpkin Scalloped Potatoes Pumpkin Scalloped Potatoes

Pumpkin Scalloped Potatoes

Blushing Belle

Add some seasonal flavors to your traditional scalloped potatoes. With sharp white cheddar, pumpkin purée, and crunch pumpkin seeds, this dish will look gorgeous on any festive spread.

 Notes: If making traditional non-stacked scalloped potatoes, reduce the milk by 1/2 cup, layering half the cheese halfway through your layers.

Place your baking dish on a cookie sheet to catch any spills and make cleaning easy.

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Pumpkin Scalloped Potatoes

By The Little Potato Company

Pumpkin Scalloped Potatoes

Ingredients

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Product Used

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

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Preheat oven to 375° F.

In a pot over medium heat, melt the butter. Add garlic and cook one minute. Add flour and cook for four minutes, stirring occasionally. Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat to medium high, and cook until thickened, stirring occasionally.

Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat, add the cheese and pumpkin purée, and set aside.

In a bowl, add drained potatoes and sauce. Season with salt and pepper and mix well.

In a greased 8” x 11” baking dish, line the potatoes on their side in your desired pattern. Pour extra sauce over potatoes and sprinkle with pumpkin seeds.

Bake for 60 minutes and serve.

Step 1 out of 6

Preheat oven to 375° F.

Step 2 out of 6

In a pot over medium heat, melt the butter. Add garlic and cook one minute. Add flour and cook for four minutes, stirring occasionally. Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat to medium high, and cook until thickened, stirring occasionally.

Step 3 out of 6

Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat, add the cheese and pumpkin purée, and set aside.

Step 4 out of 6

In a bowl, add drained potatoes and sauce. Season with salt and pepper and mix well.

Step 5 out of 6

In a greased 8” x 11” baking dish, line the potatoes on their side in your desired pattern. Pour extra sauce over potatoes and sprinkle with pumpkin seeds.

Step 6 out of 6

Bake for 60 minutes and serve.

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