With warming spices like nutmeg, ginger, cloves, and the crunchy addition of pecans, these pumpkin spice themed scalloped potatoes will pair with any festive feast.
Notes: Place your baking dish on a cookie sheet when you put everything in the oven to catch any spills and make cleaning easy.
If you’re not planning to stack the scalloped potatoes and wish to go the more traditional route, reduce the milk by 1/2 cup.
- Small pot
- 8” x 11” baking dish
- 1.5 lbs Little Potatoes, sliced into 1/8-inch pieces (keep in water until ready to use)
- 3 Tbsp butter
- 3 Tbsp flour
- 2 1/2 cups milk
- 5 slices thick cut bacon, sliced and cooked until crisp and drained
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 Tbsp brown sugar
- 1 1/2 Tbsp water
- 1 cup pecans, roughly chopped
Preheat oven to 375° F.
In a pot over medium heat, melt the butter. 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 continuously. Remove from heat and set aside.
In a bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger, and cloves. 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. Stuff extra bacon in between potatoes (remains left in the bowl in between the potatoes). Pour extra sauce over potatoes.
Bake for 60 minutes.
Meanwhile, in a small pot, add brown sugar and water. Cook on medium-high to melt the sugar and allow to bubble (approximately five minutes). Add the pecans, stir for an additional two minutes. Lay on a parchment lined baking sheet and allow to cool. Once cool, chop into pieces.
Remove potatoes from oven and sprinkle pecans over top.