Creamy Pumpkin Scalloped Potatoes
The classic scalloped potato dish gets a much-needed autumnal makeover. The spices in this dish help balance out the slight sweetness from the pumpkin, coming together to create a delicious and comforting side dish. Butter works double duty here as well, first for creating the roux, which helps thicken the creamy cheese sauce, and also by doting it on top of the cheese which helps brown the casserole.
Equipment
- Saucepan
- wooden spoon
- Baking dish
- Mandolin
- Cheese Grater
Ingredients
- 5 tablespoons unsalted butter divided
- 1 small yellow onion diced
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder or cayenne pepper
- 1/4 teaspoon fresh ground nutmeg
- 2/3 cup pumpkin purée
- 3/4 cup shredded Gouda cheese
- 3/4 cup shredded Fontina cheese
- 1/4 cup grated Parmesan
- 1 teaspoon fresh thyme leaves plus more garnish
- 2 pounds Yukon gold potatoes thinly
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
- Set a medium saucepan over moderate heat with 3 tablespoons of the butter. Once melted, add the onion and garlic and cook, stirring often, until softened, about 3 to 5 minutes.
- Sprinkle in the flour and cook for about 30 seconds or so. Slowly whisk in the milk and heavy cream. Season with salt, pepper, granulated garlic, granulated onion, paprika, chili powder and nutmeg. Stir in the pumpkin and cook over low heat, until somewhat thickened. Remove from the heat and stir in ½ cup of Gouda, ½ cup of Fontina, parmesan, and thyme leaves until melted through.
- Spread a ladleful of the sauce onto the bottom of the baking dish. Layer with some of the potato slices until the bottom is fully covered. Pour over a third of the sauce, spreading out evenly. Repeat 2 more times until all the potatoes and the sauce are used up.
- Sprinkle the top with the remaining Gouda and Fontina cheese. Dot the top with bits of the remaining 2 tablespoons of butter. Cover with foil and bake for 1 hour and 20 minutes. Remove the foil and continue to cook for another 5 minutes or until golden brown. Garnish with fresh thyme and serve.