These Pumpkin Scalloped Potatoes are a show stopper side dish for Thanksgiving.
But besides that, this casserole would also be a perfect addition to any of your Fall and Winter dinners. Yukon Gold potatoes already have a natural creaminess to them and then sweet potatoes or yams and cheese and more cheese, a star is born!
Include this side dish in your next gathering and you will knock out your guests, in a good way!
PUMPKIN SCALLOPED POTATOES
Yield: 8 servings
Prep Time: 25 min
Cook Time: 55 min
1 1/2 cups heavy whipping cream
1/2 cup unsweetened pumpkin puree
1 sprig fresh thyme
2 garlic cloves, smashed
1/4 teaspoon ground nutmeg (freshly grated is best!)
2 pounds Yukon Gold white potatoes, peeled and cut into 1/8-inch slices
2 pounds yams or sweet potatoes, peeled and cut into 1/8-inch slices
kosher salt and freshly ground black pepper
4 ounces Fontina, Havarti or Swiss cheese, shredded
1/2 cup freshly grated Parmesan cheese
1. Preheat the oven to 375 degrees F. Spray a 2 quart casserole dish with nonstick spray.
2. In a medium saucepan, combine the cream, pumpkin, thyme, garlic and nutmeg and heat over medium-low heat. While the cream sauce is warming, prepare the potatoes.
3. Create three rows of potatoes along the bottom of the dish, overlapping slightly and alternating the two types of potatoes. Sprinkle with salt and pepper. Remove the cream from heat (fishing out the thyme and garlic and discarding those) and spoon 1/3 of the cream sauce over the potatoes. Combine the two cheeses in a medium bowl. Sprinkle 1/3 of the cheeses over the potatoes too. Create a second layer of potatoes, sprinkle with salt and pepper and drizzle with 1/3 more of the sauce and 1/3 more of the cheese. Create a third layer of potatoes, sprinkle with salt and pepper and drizzle with the remainder of the sauce.
4. Bake the potatoes, uncovered, for 50 minutes. Sprinkle the remainder of the cheese on top, and bake for an additional 5 to 10 minutes, or until the cheese is slightly browned and bubbly.