The Halloween decorations are coming down, all of the Halloween candy has been devoured, and with that the Holiday season has officially begun. Ready or not, here it comes! Is it too early to start planning Thanksgiving recipes, you ask? The answer is a big fat NO!
Thanksgiving is only 3 short weeks away. Although I have yet to host a Thanksgiving feast of my own, being a food blogger, I know that recipe planning is a must for any stress-free cooking week. The same goes for Thanksgiving; I mean it’s the biggest feast of the year! Feel the pressure? Don’t worry, start planning your recipes now and I am confident you will have a stress-free and delicious holiday meal that everyone will rave about.
One of my all-time favorite side dishes for Thanksgiving is some fluffy mashed potatoes with some good home-made turkey gravy. Seriously I am drooling over the thought of some homemade gravy over here! My dear mom is a gravy-making master. She always freezes drippings from roasted or baked turkey and chicken throughout the year and then uses them to make thick, luscious, flavorful yet fat-free gravy that can’t be beat. Although all of my mom’s hard work pays off, there are times in life where you don’t want to make the effort to squirrel away turkey drippings all year long. Or if you’re like me and you don’t have room in your tiny freezer to store containers of turkey drippings all year long, but you still want some delicious, indulgent potatoes on the big T-day, then these Pumpkin Scalloped Potatoes are for you.
I know what you’re thinking: why would you put pumpkin and potatoes together? Just why? Here’s the thing: pumpkin puree is really thick and creamy. It can take the place of heavy cream or a starchy roux. Spoiler alert; it works beautifully in this recipe, the pumpkin is rich and creamy, and adds a nice subtle nutty flavor to the dish. Bonus points: we sneaked another veggie in there!
I just know you’ll love these Pumpkin Scalloped Potatoes as much as I do. They’re rich and creamy, cheesy, and the potatoes are perfectly soft. Not to mention that they look gorgeous in all their orange pumpkin sauce and baked-on cheesy glory.
Although mashed potatoes and gravy hold a special place in my heart, these Pumpkin Scalloped Potatoes do not disappoint; they will complement any Thanksgiving meal. Plus, if you are bringing Pumpkin Scalloped Potatoes to someone’s house you can easily make the sauce and assemble the potatoes in your baking dish, cover and bake at your host’s house. Easy and stress free!
Happy recipe planning, friends. What kind of recipes are you making this year? I’d love to know. I hope you give this recipe a try and if you do please leave a comment and rate the recipe; it makes my day and helps my recipes to be found by others. Cheers!
- FOR THE SAUCE:
- 3 tablespoons butter
- 1 teaspoon grapeseed oil
- 1 yellow onion, chopped
- 4- 6 garlic cloves, minced
- 1 15 ounce can (2 cups) pumpkin puree (make sure to get pumpkin puree, not pumpkin pie filling)
- 1 cup low fat milk (I used unsweetened, unflavored almond milk because that’s what I had on hand; cow’s milk would also work)
- 1 cup low sodium chicken stock
- Salt and pepper to taste
- ¼ teaspoon freshly grated nutmeg
- Optional: ¼ teaspoon cayenne pepper
- FOR THE POTATOES:
- 4 pounds Yukon Gold potatoes, sliced into ¼ inch rounds (I chose to leave the skins on. Also, I used a mandolin to slice my potatoes, but a chef’s knife would work, too)
- 1 ½ cups sharp cheddar cheese,shredded
- ½ cup Parmesan cheese, shredded
- Preheat your oven to 400 degrees. Grease a 9 x 13 baking dish and set it aside.
- FOR THE SAUCE:
- Heat a large skillet over medium heat. Melt the butter and oil. Add the onion and sauté for 5 minutes, or until the onion is tender and translucent. Add the garlic and sauté for 1 minute, or until the garlic is fragrant.
- Add the pumpkin puree, milk, and chicken stock. Stir to combine. Turn the heat up to high and bring the sauce to a simmer. Allow to simmer for 10 minutes, or until the sauce is thick and clings to the spoon.
- Remove the sauce from the heat and add the salt and pepper to taste. Remember to season the sauce well because the potatoes won’t be seasoned. Stir in the nutmeg and cayenne pepper. Set the sauce aside.
- FOR THE POTATOES:
- Arrange half of the slices of potatoes on the bottom of your greased baking dish in an even layer. Spoon over half of the sauce, and sprinkle on 1 cup of the cheddar cheese. Arrange the remainder of the potatoes in an even layer, spoon over the remainder of the sauce and sprinkle on the remainder of the cheddar cheese and the Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 25 to 30 minutes, or until the sauce is bubbly, the cheese is slightly browned, and the potatoes are tender.
- Allow to cool for 10 minutes before cutting and serving.