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Cheesy pumpkin scalloped potatoes

cheesy pumpkin scalloped potatoes

Thanksgiving is about gratitude. It’s also about friends and family. And let’s be honest, it’s a little bit about indulgence, too. What is more indulgent than cheese, pumpkin and potatoes in the fall?! Serve up this cheesy scalloped potato recipe and you’ve got the best of both worlds: a classic Thanksgiving potato side dish, with a pumpkiny twist.

Cheesy pumpkin scalloped potatoes

Yield 8


  • 5 large Yukon Gold potatoes
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 7-oz canned pumpkin
  • 1/2 cup shredded gruyere cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Boil the potatoes in a pot of water for 20 minutes, then allow to cool.
  2. Preheat the oven to 350 degrees F.
  3. In a saucepan, melt the butter over medium heat and mix with the flour. Add the milk, pumpkin, cheese and seasonings. Bring to a soft boil and stir well. Reduce the heat to thicken.
  4. Peel the potatoes and cut them into 1/4-inch thick slices.
  5. Layer the potatoes in one layer in the bottom of a greased 9x9-inch baking dish. Pour 1/3 of the sauce over the potatoes.
  6. Repeat for 2 more layers, topping the final layer with the remaining sauce.
  7. Top with extra shredded cheese and thyme.
  8. Bake for 45 minutes, until the top is slightly browned.


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