I was recently invited to be a part of the #TasteSilkAlmond Taste Challenge program and was so excited to prove to my mom that Silk Almondmilk CAN be substituted for dairy milk! I rocked out these Pumpkin Scalloped Potatoes to win her over.
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Have you tried Silk Almondmilk? It’s always in my fridge because I use it in smoothies, eat cereal with it and use it in some of my recipes.
When I first told my mom that I was making this dish of Pumpkin Scalloped Potatoes in celebration of the arrival of autumn, she was a little skeptical at first. Mama just couldn’t imagine pumpkin and potatoes being together. I didn’t tell her I was using Silk Vanilla Almondmilk in the recipe, either.
I used my Skinny Scalloped Potatoes recipe with almondmilk as a building block for creating this dish, and just went from there until I got the perfect balance of pumpkin, Swiss cheese and spices incorporated.
Needless to say, these scalloped potatoes with a creamy, Swiss cheesy pumpkin sauce seasoned with chipotle pepper and thyme won her over. THEN I told her I used Silk Vanilla Almondmilk. It added just a hint of vanilla to the cheesy pumpkin-flavored sauce. She couldn’t believe the creamy texture of the sauce with using almondmilk!
That will teach her to doubt me again. I’d say I won my challenge. 🙂
Today I’m challenging YOU to experience the taste of Silk Almondmilk, whether it’s in a glass, a smoothie or in your favorite recipe that calls for dairy milk. Sign up for the Silk eNewsletter where you can get a free coupon to give Silk a try.
Disclosure: This recipe is sponsored by Silk. I use Silk Almondmilk regularly in my household. Although I have been compensated for my time, all opinions are my own… as always.
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1-1/2 cups Silk Vanilla Almondmilk
- ½ cup pure pumpkin puree
- ½ teaspoon dried thyme leaves
- ¼ teaspoon chipotle chile pepper
- 1 teaspoon salt (more or less, to taste)
- ½ teaspoon pepper (more or less, to taste)
- 1-1/2 cups shredded Swiss cheese, divided (1 cup for cheese sauce, ½ cup for topping)
- 5 cups peeled and thinly sliced yellow potatoes (about ⅛" thick)
- 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 ½ of the sliced potatoes in the bottom of casserole dish. Pour ½ of the pumpkin-cheese sauce over potatoes.
- Repeat with the remaining potatoes and pumpkin-cheese sauce.
- Sprinkle the remaining ½ cup of shredded cheese on top.
- Bake (uncovered) for 1 hour, or until potatoes are tender. Top with additional dried thyme, if desired.
This conversation is sponsored by Silk. The opinions and text are all mine.