Print

Pumpkin Scalloped Potatoes


  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 mins
  • Yield: 4-6 servings 1x
  • Scale

Description

Swiss cheesy and creamy Pumpkin Scalloped Potatoes seasoned with chipotle pepper and thyme ~ a perfect autumn side dish!


Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 11/2 cups Silk Vanilla Almondmilk
  • 1/2 cup pure pumpkin puree
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon chipotle chile pepper
  • 1 teaspoon salt (more or less, to taste)
  • 1/2 teaspoon pepper (more or less, to taste)
  • 11/2 cups shredded Swiss cheese, divided (1 cup for cheese sauce, 1/2 cup for topping)
  • 5 cups peeled and thinly sliced yellow potatoes (about 1/8″ thick)

Instructions

  1. Preheat your oven to 350 degrees F. Spray a 1 quart casserole dish with cooking spray.
  2. Melt butter in a saucepan over medium heat. Gradually add in flour, whisking until smooth. Slowly add almondmilk, continuing to whisk until smooth.
  3. Add pumpkin puree, thyme, chipotle, salt and pepper. 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. Whisk until smooth.
  5. Layer 1/2 of the sliced potatoes in the bottom of casserole dish. Pour 1/2 of the pumpkin-cheese sauce over potatoes.
  6. Repeat with the remaining potatoes and pumpkin-cheese sauce.
  7. Sprinkle the remaining 1/2 cup of shredded cheese on top.
  8. Bake (uncovered) for 1 hour, or until potatoes are tender. Top with additional dried thyme, if desired.