If you’re craving the coziest, most comfort-filled dish for your next family dinner or holiday table, look no further than Creamy Pumpkin and Cheddar Scalloped Potatoes. This irresistible side brilliantly marries velvety pumpkin and tangy sharp cheddar with tender layers of potatoes, all tucked under a bubbly golden crust. The magic lies in the simplicity of wholesome ingredients coming together to create something more than the sum of their parts — hearty, nourishing, and absolutely swoon-worthy, this is one recipe you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about Creamy Pumpkin and Cheddar Scalloped Potatoes is how a handful of pantry staples unite to become crave-worthy. Each ingredient brings something special to the dish, from creaminess and color to depth and crunch. Here’s what you’ll need, plus a pro tip for each one:
- Unsalted butter: This forms the rich base for your sauce and lets you control the saltiness throughout.
- Minced garlic: Sautéed briefly, it adds aromatic depth and a gently savory backbone to the creamy layers.
- Flour: Just a touch thickens the sauce perfectly, making each bite luscious and cohesive.
- Hot milk: Warming the milk first keeps the sauce velvety smooth and ensures even cooking.
- Kosher salt: Essential for popping all the flavors, especially in a cheesy, creamy dish like this.
- Pumpkin puree: The star ingredient gives creaminess, earthy sweetness, and a beautiful golden color — don’t use pumpkin pie mix here!
- Shredded sharp cheddar cheese: Sharp cheddar melts perfectly and adds tangy sharpness that perfectly balances the rich sauce.
- Russet or Yukon Gold potatoes: Go for even, thin slices — they help everything cook through and soak up all that cheesy pumpkin goodness.
How to Make Creamy Pumpkin and Cheddar Scalloped Potatoes
Step 1: Prep Your Baking Dish
Preheat your oven to 350 degrees Fahrenheit. Grab your favorite 1-quart oval baking dish (or something similar in size) and coat it thoroughly with butter or a nonstick spray. This not only keeps your delicious layers from sticking but also gives the edges a gloriously crisp finish.
Step 2: Start the Creamy Sauce
Set a medium saucepan over medium heat and let the butter melt until it begins to foam. Drop in the minced garlic and let it gently sizzle for 1 to 2 minutes, just until it becomes aromatic but not browned — the kitchen will already start to smell amazing at this point.
Step 3: Build That Luscious Base
Whisk in the flour, stirring continuously, to create a smooth paste (a roux). This step only takes about a minute, but it’s crucial for that dreamy sauce consistency. Slowly stream in the hot milk while whisking, add the kosher salt, and keep stirring. Allow the mixture to come up to a gentle boil, then reduce to a simmer. In about 3-4 minutes, your sauce should have thickened just enough to coat the back of your spoon.
Step 4: Add Pumpkin and Season
Now comes the fun twist: whisk in the pumpkin puree until completely smooth and vibrant. Season generously with salt and pepper to bring out all those earthy notes. Taste as you go — you’ll know when it’s just right!
Step 5: Layer the Potatoes and Sauce
Lay out half of the thinly sliced potatoes in the bottom of your prepared dish. Sprinkle with a bit of salt and pepper for flavor in every bite. Pour over half of your creamy pumpkin sauce, spreading evenly, then top with half the shredded cheddar. Repeat with the remaining potatoes, sauce, and cheese for a second seamless layer of deliciousness.
Step 6: Bake to Golden Perfection
Lightly coat a sheet of aluminum foil with baking spray so the cheese doesn’t stick, then cover your dish. Slide it into the oven for about 45 minutes, or until the potatoes yield easily to a fork. For that show-stopping finish, uncover and set your oven to broil for the last few minutes. Keep an eye out: when the top is bubbling and deliciously golden, it’s ready. Let the Creamy Pumpkin and Cheddar Scalloped Potatoes cool for a few minutes so the sauce settles and slices stay neat.
How to Serve Creamy Pumpkin and Cheddar Scalloped Potatoes
Garnishes
Freshness makes all the difference with a rich dish like this. Sprinkle on a handful of chopped chives, parsley, or even a little thyme. For truly special flair, add a dusting of smoked paprika or a quick crack of black pepper just before serving — the color pop is as irresistible as the flavor.
Side Dishes
Creamy Pumpkin and Cheddar Scalloped Potatoes shine next to simple roasted meats like chicken or pork, but they’re just as happy sharing a plate with garlicky sautéed greens or a crisp fall salad. If you’re planning a festive meal, balance their richness with bright and tangy sides for a complete, memorable spread.
Creative Ways to Present
Try baking in individual ramekins for a dinner party-worthy look, or layer into a cast iron skillet for rustic appeal. You can even use mini pumpkins as edible bowls — just hollow, bake, and fill with your creamy scalloped masterpiece. The presentation possibilities turn this classic into something truly showstopping.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly or transfer to an airtight container. Pop them into the refrigerator where they’ll stay delicious for up to three days. That means quick comfort is only a reheat away on busy weeknights!
Freezing
You can freeze Creamy Pumpkin and Cheddar Scalloped Potatoes, though dairy-based sauces are prone to slight texture changes after thawing. Allow the dish to cool completely, wrap securely, and freeze for up to one month. For best results, thaw overnight in the fridge before reheating.
Reheating
To bring leftovers back to their melty, cozy best, reheat in the oven (covered with foil) at 350 degrees until warmed through. If you’re short on time, a microwave works in a pinch — just heat slowly and stir gently to keep the sauce smooth and creamy.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a touch of natural sweetness that pairs beautifully with pumpkin and cheddar. Just be mindful of cooking time — they may cook a bit more quickly, so start checking for tenderness a little earlier.
Is fresh pumpkin better than canned for this recipe?
Canned pumpkin puree works beautifully here for ease and consistent texture. If you have fresh pumpkin puree, feel free to use it as long as it’s well-drained and smooth — just avoid anything pre-spiced or sweetened.
What’s the best way to slice potatoes thinly and evenly?
A sharp chef’s knife does the trick, but a mandoline slicer makes the job a breeze and ensures perfectly even slices that cook evenly and absorb the sauce in every layer.
Can I make Creamy Pumpkin and Cheddar Scalloped Potatoes ahead of time?
Yes! You can assemble the dish ahead, cover, and refrigerate for up to one day before baking. Give it a few extra minutes in the oven if baking straight from the fridge.
What other cheeses could I use if I don’t have cheddar?
Feel free to get creative! Gruyère, fontina, or even a mix of white cheddar and mozzarella keeps things gooey and flavorful. The important thing is to choose a cheese that melts well and complements the pumpkin’s subtle sweetness.
Final Thoughts
I hope you’ll feel inspired to share Creamy Pumpkin and Cheddar Scalloped Potatoes with those you love most. Whether it’s the centerpiece at your next gathering or just a Thursday night treat, this dish is pure comfort in every creamy, cheesy bite. Give it a try and let the warmth and flavor brighten your table!
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Creamy Pumpkin and Cheddar Scalloped Potatoes Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 people
- Diet: Vegetarian
Description
These Creamy Pumpkin and Cheddar Scalloped Potatoes are a delightful twist on a classic side dish. Layers of thinly sliced potatoes are smothered in a creamy pumpkin and cheddar cheese sauce, then baked to perfection. The rich and savory flavors make this dish a perfect accompaniment to any meal, especially during the fall season.
Ingredients
For the Sauce:
- 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
For the Potatoes:
- 3 large russet or Yukon Gold potatoes, cut into 1/8-inch slices
Instructions
- Preheat oven: Preheat the oven to 350 degrees. Grease a 1-quart oval baking dish.
- Make the sauce: In a saucepan, melt butter, add garlic, whisk in flour, then slowly add warm milk and salt. Simmer until thickened. Season with salt and pepper. Whisk in pumpkin puree.
- Layer potatoes: Arrange half of the potato slices in the baking dish. Season with salt and pepper, then spread half of the sauce and cheese. Repeat with remaining potatoes, sauce, and cheese.
- Bake: Cover with foil and bake for 45 minutes or until potatoes are tender. Broil for a few minutes until cheese is golden brown.
- Serve: Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 63 kcal
- Sugar: 2g
- Sodium: 19mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg
