Add some seasonal flavors to your traditional scalloped potatoes. With sharp white cheddar, pumpkin purée, and crunchy 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.
- Large pot
- 8” x 11” baking dish
- 1.5 lbs Little Potatoes, 1/8-inch sliced
- 3 Tbsp butter
- 2 cloves garlic, minced
- 3 Tbsp flour
- 2 cups milk
- 1/2 cup pumpkin purée
- 1 1/2 cups extra old white cheddar cheese, grated
- 1/4 cup pumpkin seeds
- (To taste) salt and pepper
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.