Creamy Pumpkin And Cheddar Scalloped Potatoes – a delicious recipe with butter, garlic, flour, milk, salt, pumpkin puree. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 350 degrees. Butter or grease a 1 quart oval casserole dish.
2
In a medium saucepan, melt butter over a medium heat. Add garlic, cook until soft and fragrant, 1-2 minutes.
3
Whisk in flour. Cook 1 minute. Slowly whisk in milk. Add salt. Bring to a boil and reduce to a simmer until thickened, about 3-4 minutes. Remove from heat and whisk in pumpkin puree. Season to taste with salt and pepper.
4
Layer half of the potatoes in the bottom of the prepared dish, pour half of the sauce over. Cover with half of the cheese. Repeat for next layer. Place on a rimmed baking sheet.
5
Cook until potatoes are fork tender and top is golden brown, about 1 hr. If the top starts to get too brown, cover with foil and remove a few minutes before the potatoes are done cooking.
367
kcal
Calories
23
g
Fat
21
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon minced garlic, 1 tablespoon flour, 1 cup milk, and more.
Yes, Creamy Pumpkin And Cheddar Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
