Creamy Pumpkin and Cheddar Scalloped Potatoes

  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 tablespoon flour
  • 1 cup hot milk
  • ½ teaspoon salt
  • Heaping ¼ cup pumpkin puree
  • 2 cups shredded sharp cheddar cheese
  • 3 large russet potatoes cut into ¼-inch thick slices (3¾ cups ¼-inch sliced potatoes)

Creamy-Pumpkin-Cheddar-Scalloped-Potatoes-4 (Copy)

  1. Preheat oven to 350 degrees. Butter or grease a 1 quart oval casserole dish.
  2. In a medium saucepan, melt butter over a medium heat. Add garlic, cook until soft and fragrant, 1-2 minutes.
  3. Whisk in flour. Cook 1 minute. Slowly whisk in milk. Add salt. Bring to a boil and reduce to a simmer until thickened, about 3-4 minutes. Remove from heat and whisk in pumpkin puree. Season to taste with salt and pepper.
  4. Layer half of the potatoes in the bottom of the prepared dish, pour half of the sauce over. Cover with half of the cheese. Repeat for next layer. Place on a rimmed baking sheet.
  5. Cook until potatoes are fork tender and top is golden brown, about 1 hr. If the top starts to get too brown, cover with foil and remove a few minutes before the potatoes are done cooking.