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Creamy Pumpkin Scalloped Potatoes

Jonathan, The Candid Appetite

Autumnal spices and pumpkin gives this classic side dish a fun fall twist! But the true star of the show is real butter. First, butter is used to create a roux, thickening and bringing creaminess to the cheese sauce. Then, butter is added on top of the layers of potato and cheese sauce to help brown the casserole while it cooks in the oven.
30 min Prep Time
1 hr 20 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 1 hr 20 min
  • Servings: 8

Servings: 8

Ingredients

  • 5 tablespoons unsalted butter, divided
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder or cayenne pepper
  • 1/4 teaspoon fresh ground nutmeg
  • 2/3 cup pumpkin purée
  • 3/4 cup shredded Gouda cheese
  • 3/4 cup shredded Fontina cheese
  • 1/4 cup grated Parmesan
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 2 pounds Yukon gold potatoes, thinly sliced

Instructions

Step 1

Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.

Step 2

Melt 3 tablespoons of butter in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened, about 3 to 5 minutes.

Step 3

Sprinkle in flour and cook for about 30 seconds. Slowly whisk in milk and heavy cream. Season with salt, pepper, granulated garlic, granulated onion, paprika, chili powder and nutmeg. Stir in the pumpkin and cook over low heat, until thickened.

Step 4

Remove from the heat and stir in 1/2 cup of Gouda, 1/2 cup of Fontina, parmesan and thyme leaves until melted through.

Step 5

Spoon a ladleful of the sauce onto the bottom of the baking dish. Layer with a third of the potato slices until the bottom is fully covered. Pour over a third of the sauce, spreading out evenly. Repeat 2 more times until all the potatoes and the sauce are used up.

Step 6

Sprinkle the top with remaining Gouda and Fontina cheese. Dot the top with remaining butter.

Step 7

Cover with foil and bake for 1 hour and 20 minutes. Remove the foil and continue to cook for another 5 minutes or until golden brown. Garnish with fresh thyme and serve.