Creamy Pumpkin and Cheddar Scalloped Potatoes

• Vegetarian

• Produce

  • 1 tbsp Garlic
  • 1/4 Heaping cup Pumpkin puree
  • 3 Russet potatoes cut into 1/4-inch thick slices, large

• Baking & Spices

  • 1 tbsp Flour
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 2 cups Cheddar cheese, sharp
  • 1 cup Milk, hot

Found on cookingforkeeps.com

Description

Ingredients

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 tablespoon flour
• 1 cup hot milk
• ½ teaspoon salt
• Heaping ¼ cup pumpkin puree
• 2 cups shredded sharp cheddar cheese
• 3 large russet potatoes cut into ¼-inch thick slices (3¾ cups ¼-inch sliced potatoes)

Directions

• Preheat oven to 350 degrees. Butter or grease a 1 quart oval casserole dish.
• In a medium saucepan, melt butter over a medium heat. Add garlic, cook until soft and fragrant, 1-2 minutes.
• 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.
• 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.
• 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.