Add some seasonal flavors to your traditional scalloped potatoes. With sharp white cheddar, pumpkin purée, and crunchy pumpkin seeds, this dish will look gorgeous on any festive spread.

 Notes: If making traditional non-stacked scalloped potatoes, reduce the milk by 1/2 cup, layering half the cheese halfway through your layers.

Place your baking dish on a cookie sheet to catch any spills and make cleaning easy.

Prep
20 mins
Cook
1 hour
Serves
6
Ingredients
9
Keep screen awake while cooking

Equipment

  • Large pot
  • Bowl
  • 8” x 11” baking dish

Ingredients

Copy Ingredients Copied!
  • 1.5 lbs Little Potatoes, 1/8-inch sliced
  • 3 Tbsp butter
  • 2 cloves garlic, minced
  • 3 Tbsp flour
  • 2 cups milk
  • 1/2 cup pumpkin purée
  • 1 1/2 cups extra old white cheddar cheese, grated
  • 1/4 cup pumpkin seeds
  • (To taste) salt and pepper
✦
NEW · AI

Personalize This Recipe.

Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.

Ask ChatGPT Ask Claude Ask Perplexity Ask Gemini

Instructions

  • Step 1

    Preheat oven to 375 °F.

  • Step 2

    In a pot over medium heat, melt the butter. Add garlic and cook one minute. Add flour and cook for four minutes, stirring occasionally. Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat to medium high, and cook until thickened, stirring occasionally.

  • Step 3

    Reduce the heat to low, and slowly add the milk a little at a time, ensuring that it is incorporated before adding more. Return the heat, add the cheese and pumpkin purée, and set aside.

  • Step 4

    In a bowl, add drained potatoes and sauce. Season with salt and pepper and mix well.

  • Step 5

    In a greased 8” x 11” baking dish, line the potatoes on their side in your desired pattern. Pour extra sauce over potatoes and sprinkle with pumpkin seeds.

  • Step 6

    Bake for 60 minutes and serve.