Name: Pumpkin Scalloped Potatoes (GF)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Gluten-free
Ingredients: 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 1/4 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

Description

Pumpkin Scalloped Potatoes is a gluten-free side dish great for any Holiday table. Cheese baked onto soft potatoes with a thick and creamy savory pumpkin sauce.

Ingredients

Units Scale

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
1/4 teaspoon freshly grated nutmeg
Optional: 1/4 teaspoon cayenne pepper
FOR THE POTATOES:
4 pounds Yukon Gold potatoes, sliced into 1/4 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 1/2 cups sharp cheddar cheese,shredded
1/2 cup Parmesan cheese, shredded

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Instructions

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.

Notes

Recipeheavily Adapted fromGimme Some Oven