Pumpkin Escalloped Potatoes

Monday 21 October 2013

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I promised to show you something delicious to do with the leftover pumpkin from the fritters yesterday and it here it!  Pumpkin Escalloped Potatoes!  These may be the tastiest escalloped potatoes you will ever eat!   Seriously!

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Layers of thinly sliced sweet potatoes and white potatoes, baked in a lucious cream and pumpkin sauce . . . a sauce that is so easy to make even a child could do it.   You simply heat the cream and pumpkin together with a bit of garlic and some seasoning.

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You just pour the sauce between the layers as you are creating them.  I like to alternate the potato slices for looks.   You also sprinkle a mix of cheeses between the layers . . .

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It's so very simple and so very delicious.  People will think you have slaved all day, but it takes merely minutes to put it together.   I like recipes like that.  Very little effort, but mega results!  It's win/win all round!  It would make an excellent side dish for the holidays!

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*Pumpkin Escalloped Potatoes*
Serves 8
A deliciously different potato dish.   Goes well with any types of roasted or grilled meats.

375ml of double cream (1 1/2 cups)
90g of pumpkin puree (1/2 cup)
1/2 tsp dried thyme
2 cloves of garlic peeled and bashed
1/4 tsp freshly grated nutmeg
fine sea salt and freshly ground black pepper
2 pounds floury potatoes, peeled and cut into 1/8 inch thick slices
2 pounds sweet potatoes, peeled and cut into 1/8 inch thick slices
2 ounces grated Emmenthal cheese
2 ounces grated strong cheddar cheese
3 ounces finely grated Parmesan cheese

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Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 2 litre gratin dish.   Set aside.

Mix all the cheeses together.  Set aside. 

Whisk the cream, pumpkin puree, garlic, nutmeg and some seasoning together in a saucepan.   Heat gently to warm.  Allow to sit for 10 minutes to infuse.   Remove and discard the garlic.
Begin to layer the potatoes in the prepared dish, overlapping slightly and alternating the two different kinds, and using about 1/3 of the potatoes.   Season lightly with salt and pepper.  Drizzle with 1/3 of the cream mixture. Sprinkle with 1/3 of the cheese.  Repeat the layers ending with the sauce and reserving the last third of the cheese for later on. 

Bake the potatoes, uncovered, in the heated oven for about 50 minutes.  Sprinkle the remaining third of the cheese over top and bake for 10 to 15 minutes longer, until the vegetables are tender and the cheese is golden brown and bubbly.   Serve hot.


  1. These look AMAZING! Dauphinoise are my favourite and I guess these are even better!

  2. You have great ideas marie..and non stop:)

  3. What a lovely combination of flavors ~ we love escalloped potatoes, and this is a wonderful, most interesting twist. Perfect Fall dish!

  4. Those look mouth watering good!

    I bet that is really good with those sweet potatoes in there too.

  5. These really were amazing girls! Serious scrum here.

  6. I have a confession... I have never used pumpkin in a savory dish before. I'm afraid I won't like it! Not very adventurous of me, is it?? But these potatoes are kind of calling my name... I just might have to try them... You can always get me to try new things!


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