This version of scalloped potatoes is not only higher in nutrients thanks to the added pumpkin puree, but it has aged goat cheese and garlic to liven the palate.

Notes:
If you want to pre-make this for a gathering: Cook the dish for 30 minutes at 400 °F a day or two beforehand. Cool and cover, and place in the fridge. On the day you want to serve, cook for another 30 minutes at 400 °F to finish cooking all the way through. No one will know the difference!

Serve this dish hot and presented almost cake-like, sliced in wedged portions. It is best served with a fresh green salad and perhaps a grilled pork tenderloin or a mild white fish. If you prefer your meals without meat, this could also easily pair well with a bean patty or as a side to a freshly made omelette.

Prep
20 mins
Cook
1 hour
Serves
4
Ingredients
8

Equipment

  • 8" × 8" square or round pan
  • Small bowl

Ingredients

  • 1 cup canned pumpkin purée
  • 1 tsp garlic, chopped
  • 4 oz aged goat cheese, diced into small cubes
  • 2 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups whole milk
  • 1 lb Little Potatoes, thinly sliced
  • To drizzle olive oil

Instructions

  • Step 1

    Preheat oven to 400 °F and grease an 8" × 8" square or round pan.

  • Step 2

    In a small bowl, mix together the pumpkin, garlic, goat cheese, nutmeg, salt and milk.

  • Step 3

    Lay about a quarter of the potato slices along the bottom of your prepared dish, and then spoon over a third of the pumpkin sauce. Repeat two more times, finishing with a layer of potato slices.

  • Step 4

    Garnish the top with cracked black better and a drizzle of good olive oil.

  • Step 5

    Bake uncovered until potatoes are tender and the top is golden brown, about one hour. Serve hot.