Silk Almondmilk Taste Challenge: Pumpkin Scalloped Potatoes
If you have roughly 1 hour and 20 minutes to spend in the kitchen, Silk Almondmilk Taste Challenge: Pumpkin Scalloped Potatoes might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 6 and costs $3.29 per serving. One portion of this dish contains roughly 10g of protein, 11g of fat, and a total of 342 calories. Many people made this recipe, and 264 would say it hit the spot. It can be enjoyed any time, but it is especially good for Easter. This recipe from The Blond Cook requires pumpkin puree, butter, chipotle chile pepper, and pepper. Overall, this recipe earns a solid spoonacular score of 65%. Apple Pie Smoothie | Thingamajig Tuesdays with Silk Almondmilk, Dairy-Free German Chocolate Cookies made with Silk Vanillan Almondmilk, and Pumpkin Scalloped Potatoes are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
3 tablespoons all purpose flour
3 tablespoons butter
1/4 teaspoon chipotle chile pepper
1/2 teaspoon pepper (more or less, to taste)
5 cups peeled and thinly sliced yellow potatoes (about 1/8" thick)
1/2 cup pure pumpkin puree
1 teaspoon salt (more or less, to taste)
1-1/2 cups shredded Swiss cheese, divided (1 cup for cheese sauce, 1/2 cup for topping)
1/2 teaspoon dried thyme leaves
1-1/2 cups Silk Vanilla Almondmilk
Equipment:
casserole dish
sauce pan
whisk
oven
Cooking instruction summary:
Preheat your oven to 350 degrees F. Spray a 1 quart casserole dish with cooking spray.Melt butter in a saucepan over medium heat. Gradually add in flour, whisking until smooth. Slowly add almondmilk, continuing to whisk until smooth. Add pumpkin puree, thyme, chipotle, salt and pepper. Whisk to combine well. Continue to cook, whisking constantly, until smooth and boiling.Remove from heat and add 1 cup of the shredded cheese to saucepan. Whisk until smooth.Layer 1/2 of the sliced potatoes in the bottom of casserole dish. Pour 1/2 of the pumpkin-cheese sauce over potatoes.Repeat with the remaining potatoes and pumpkin-cheese sauce.Sprinkle the remaining 1/2 cup of shredded cheese on top.Bake (uncovered) for 1 hour, or until potatoes are tender. Top with additional dried thyme, if desired.
Step by step:
1. Preheat your oven to 350 degrees F. Spray a 1 quart casserole dish with cooking spray.Melt butter in a saucepan over medium heat. Gradually add in flour, whisking until smooth. Slowly add almondmilk, continuing to whisk until smooth.
2. Add pumpkin puree, thyme, chipotle, salt and pepper.
3. Whisk to combine well. Continue to cook, whisking constantly, until smooth and boiling.
4. Remove from heat and add 1 cup of the shredded cheese to saucepan.
5. Whisk until smooth.Layer 1/2 of the sliced potatoes in the bottom of casserole dish.
6. Pour 1/2 of the pumpkin-cheese sauce over potatoes.Repeat with the remaining potatoes and pumpkin-cheese sauce.Sprinkle the remaining 1/2 cup of shredded cheese on top.
7. Bake (uncovered) for 1 hour, or until potatoes are tender. Top with additional dried thyme, if desired.
Nutrition Information:
covered percent of daily need
