Creamy Pumpkin and Cheddar Scalloped Potatoes

These Creamy Pumpkin and Cheddar Scalloped Potatoes are the perfect fall twist on a classic. Instead of simple scalloped potatoes, this version is packed with sweet pumpkin puree, savory cheddar cheese, and melt-in-your-mouth potatoes. Perfect for Thanksgiving or any holiday gathering.

📝 Ingredients

• 2 tbsp unsalted butter
• 1 tbsp minced garlic
• 2 tbsp flour
• 1 cup hot milk
• 1/2 tsp kosher salt
• 1/4 cup + 1 tbsp pumpkin puree
• 2 cups shredded sharp cheddar cheese
• 3 large russet or yukon gold potatoes cut into 1/8-inch slices

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees. Butter or grease a 1-quart oval baking dish or equivilant size.
2. 2In a medium saucepan, melt butter over a medium heat. Add garlic. Cook 1-2 minutes until soft and fragrant. Whisk in flour. Slowly whisk in warm milk and salt. Bring the mixture to a boil and reduce to a simmer. Simmer until thickened, about 3-4 minutes. Season with salt and pepper to taste.
3. 3Whisk in pumpkin puree. Season to taste with salt and pepper.
4. 4Layer half of the potatoes into the bottom of the prepared baking dish. Sprinkle with salt and pepper. Spread half of the sauce on top. Sprinkle half of the cheese on top. Layer remaining potatoes on top of the first layer. Repeat process.
5. 5Spray aluminum foil with baking spray, cover the baking dish and bake until potatoes are fork-tender, about 45 minutes. In the last few minutes of cooking, turn the heat on to broil. Cook until the cheese is bubbly and golden brown. Cool for a few minutes before serving.