Pumpkin Scalloped Potatoes
Pumpkin Scalloped Potatoes might be just the side dish you are searching for. One serving contains 402 calories, 12g of protein, and 22g of fat. This recipe serves 8 and costs $1.27 per serving. 248 people have tried and liked this recipe. A mixture of fresh thyme, yukon gold potatoes, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is brought to you by Recipe Girl. With a spoonacular score of 88%, this dish is super. Users who liked this recipe also liked Silk Almondmilk Taste Challenge: Pumpkin Scalloped Potatoes, Scalloped Potatoes, and Scalloped Potatoes.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 55 minutes
Ingredients:
1 sprig fresh thyme
2 garlic cloves, smashed
1/4 teaspoon ground nutmeg (freshly grated is best!)
1 1/2 cups heavy whipping cream
kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1/2 cup unsweetened pumpkin puree
2 pounds yams or sweet potatoes, peeled and cut into 1/8-inch slices
4 ounces Fontina, Havarti or Swiss cheese, shredded
2 pounds Yukon Gold white potatoes, peeled and cut into 1/8-inch slices
Equipment:
casserole dish
oven
sauce pan
bowl
Cooking instruction summary:
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.
Step by step:
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.
4. 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.
5. 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.
6. 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.
Nutrition Information:
