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.
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
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Step 1
Preheat oven to 400 °F and grease an 8" × 8" square or round pan.
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Step 2
In a small bowl, mix together the pumpkin, garlic, goat cheese, nutmeg, salt and milk.
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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.
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Step 4
Garnish the top with cracked black better and a drizzle of good olive oil.
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Step 5
Bake uncovered until potatoes are tender and the top is golden brown, about one hour. Serve hot.
