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:

Quickview
240k Calories
5g Protein
10g Total Fat
10g Carbs
10% Health Score
Limit These
Calories
240k
12%

Fat
10g
17%

  Saturated Fat
6g
43%

Carbohydrates
10g
3%

  Sugar
5g
6%

Cholesterol
31mg
11%

Sodium
476mg
21%

Alcohol
11g
66%

Get Enough Of These
Protein
5g
11%

Vitamin A
3510IU
70%

Calcium
155mg
16%

Phosphorus
117mg
12%

Vitamin B12
0.61µg
10%

Manganese
0.16mg
8%

Vitamin B2
0.12mg
7%

Selenium
4µg
7%

Zinc
0.9mg
6%

Magnesium
17mg
4%

Vitamin K
4µg
4%

Vitamin B1
0.05mg
3%

Potassium
116mg
3%

Fiber
0.82g
3%

Iron
0.59mg
3%

Copper
0.06mg
3%

Vitamin E
0.45mg
3%

Folate
10µg
3%

Vitamin B3
0.47mg
2%

Vitamin B5
0.2mg
2%

Vitamin B6
0.04mg
2%

Vitamin C
1mg
1%

Vitamin D
0.2µg
1%

covered percent of daily need
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