Pumpkin Scalloped Potatoes
This Pumpkin Scalloped Potatoes recipe is a fall twist on a classic that is a must-have on your next Thanksgiving dinner table. It combines the earthy flavors of pumpkin and the starchy goodness of potatoes; all bathed in a velvety pumpkin cream sauce. With a hint of seasonal spice and a finishing touch of Vegan Parmesan Cheese, this cheesy scalloped potatoes recipe captures the essence of autumn. Vegan, dairy-free, and comforting.
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Why You’ll Love This Pumpkin Scalloped Potatoes Recipe
A Taste of Fall: These creamy scalloped potatoes bring an autumnal charm to your plate with earthy flavors of pumpkin, nutmeg nuttiness, and cinnamon warmth. Pumpkin puree adds a hint of sweetness, while the spices and vegan Parmesan work together to curb that sweetness and create a well-rounded flavor.
Easy to Make: The best thing about this quick and easy scalloped potatoes recipe is that it doesn’t involve fancy ingredients or complicated instructions. Gather all the ingredients, blend the scalloped potato sauce, and bake everything to golden perfection. Additionally, using a mandolin slicer makes potato preparation a breeze.
Dairy-Free: The pumpkin cream sauce elevates this scalloped potato casserole to a new level of creaminess. It’s dairy-free, thanks to raw cashews and soy milk, yet mimics the creamy texture of heavy cream, making it a guilt-free fall indulgence.
How To Make the Best Pumpkin Scalloped Potatoes
Prepare the Pumpkin Cream Sauce
Place all the ingredients for the pumpkin cream sauce in a high-speed blender. Blend until the mixture is smooth and velvety. Set aside.
Prepare the Potatoes and Onions
Thinly slice the onions, aiming for fine, uniform slices. Slice the potatoes into thin rounds. A mandolin slicer can be helpful here for consistent thickness to ensure even cooking.
Assemble the Layers
Lightly grease your baking dish, ensuring it’s well-coated. A 13×10-inch baking dish works well, but any similar size will do.
Begin with one layer of thinly sliced potatoes, followed by a layer of sliced onions on top of the potatoes. Add another layer of potatoes on top of the onions. Then pour half of the creamy pumpkin sauce over the layers.
Add another layer of onions, and finish with a final layer of thinly sliced potatoes. Pour in the remaining pumpkin sauce to seal the deal.
Bake Pumpkin Scalloped Potatoes
Preheat your oven to 400°F (200°C). Cover the dish with aluminum foil and bake for 40 minutes. After 40 minutes, uncover the dish and continue baking for an additional 15-20 minutes or until the top becomes golden and crispy.
Add the Finishing Touches
Carefully remove the dish from the oven. Sprinkle vegan parmesan cheese evenly over the top. Return it to the oven for a final 5 minutes to let the cheese melt and develop a golden crust. Once done, take it out and garnish with fresh chives and a dash of black pepper.
Serve and Enjoy!
Your scalloped potato recipe is ready to serve.
Recipe Tips for Pumpkin Scalloped Potatoes
Soak Your Cashews: For an extra creamy pumpkin cream sauce, soak the cashews in hot water for 15 minutes before blending. It softens the cashews, making them easier to blend into a smooth consistency.
Adjust the Spice: If you are a fan of heat, add a pinch of cayenne pepper or red pepper flakes to the pumpkin cream sauce for a spicy kick.
Protein Boost: Amp up your basic scalloped potatoes with a plant-based protein boost by adding tofu between the layers of potatoes and onions.
Layering Matters: When layering potatoes and onions, try to layer them as evenly as possible to ensure even cooking.
Make Ahead: To make these easy scalloped potatoes ahead of time, slice up your potatoes and keep them submerged in cold water overnight. When ready to cook, layer the potatoes, pour over the sauce, and bake.
Serving Suggestions: Serve your Pumpkin Scalloped Potatoes with a side salad of mixed greens. Or serve with roasted vegetables and my crispy tofu steaks for a wholesome meal.
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Pumpkin Scalloped Potatoes
Ingredients
- 3 lbs of potatoes sliced thinly
- 1 white onion sliced thinly
For the Pumpkin Cream Sauce
- 1/3 cup raw cashews
- ½ cup pumpkin puree
- 2.25 cups soy milk
- ¾ cup nutritional yeast
- Juice of ½ – 1 lemon
- 2 cloves garlic
- 2 tbsp onion powder
- 1.5 tbsp Dijon mustard
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp salt
- ½ tsp pepper
For topping
- ¼ cup Vegan Parmesan Cheese
- 3 tbsp Fresh Chopped Chives
Instructions
- Add all of the ingredients for the pumpkin cream sauce into a high-speed blender and blend until completely smooth.
- Thinly slice your onions.
- Slice your potatoes as thinly as possible, or use a mandolin.
- Lightly grease a baking dish. I used a 13×10-sized dish, but any similar size will work.
- Place one layer of potatoes, then one layer of slices of onion, followed by one more layer of potatoes. Pour over half of the pumpkin cream sauce, then add another layer of onions and another layer of sliced potatoes. Pour over the rest of the cream sauce.
- Bake at 400f covered in foil for 40 minutes, then uncover and bake for another 15-20 minutes until the top is golden.
- Take them out of the oven, sprinkle them with vegan Parmesan cheese, and add them back into the oven for a further 5 minutes for the cheese to melt.
- Top with some fresh chives and black pepper, and enjoy!