Pumpkin Scalloped Potatoes

In her 1872 Appledore Cookbook Maria Parloa, arguably one of America’s first celebrity cooks who “womanned” the stoves at both the Appledore House on one of the Isles of Shoals and the Rockingham House in Portsmouth, divided her recipes into two types of cooking: plain and rich. Scalloped potatoes in their base iteration, reused boiled potatoes warmed in milk and butter —fell into the first category. This twist on the base recipe—which includes sweet potatoes, puréed pumpkin cream and shaved local cheese such as Lee, New Hampshire-based Hickory Nut Farm’s Lacy White or Chebar, would definitely fall into the second.
By / Photography By Jennifer Bakos | November 04, 2015

Ingredients

  • ¾ cup cream
  • ¾ cup milk
  • ½ cup pumpkin purée
  • 3 garlic cloves, smashed
  • 2 sprigs fresh thyme, more for garnish
  • ¼ teaspoon freshly ground nutmeg
  • 4 ounces shredded melting cheese (like an Italian Fontina, Havarti or Swiss cheese, shredded)
  • ½ cup grated aged cheese (like Parmigiano Reggiano or Hickory Nut Farm’s Chebar)
  • Butter, softened, to grease the pan
  • 2 pounds waxy yellow potatoes, peeled and cut into ⅛-inch slices
  • 2 pounds sweet potatoes, peeled and cut into ⅛-inch slices
  • Kosher salt and freshly ground black pepper
  • Thyme leaves, for garnish

Preparation

METHOD

In a medium saucepan, combine cream, milk, pumpkin, garlic, thyme and nutmeg, and place over medium-low heat. Bring the mixture to a simmer and then remove it from the heat. Let the thyme steep in the mixture for 30 minutes and then remove them from the pot.

Preheat the oven to 375°. Combine cheeses in a medium bowl and set aside.

Butter the inside of a baking dish large enough to hold the potatoes snugly. Arrange the potato slices––alternating between waxy and sweet potatoes and slightly overlapping each––in 3 rows on the bottom of the baking dish. Sprinkle potatoes with salt and pepper. Spoon 1/3 of the cream sauce over the potatoes. Sprinkle with 1/3 of the cheese mixture. Repeat this layer process twice more, leaving the cheese off the top layer. Bake, covered tightly with aluminum foil, for 30 minutes. Remove foil and bake for 15 minutes more. Sprinkle the last of the cheese on top and bake for 5-10 more minutes until the cheese melts and begins to brown. Let casserole rest for 15 minutes. Serve with a sprinkling of fresh thyme leaves.

Ingredients

  • ¾ cup cream
  • ¾ cup milk
  • ½ cup pumpkin purée
  • 3 garlic cloves, smashed
  • 2 sprigs fresh thyme, more for garnish
  • ¼ teaspoon freshly ground nutmeg
  • 4 ounces shredded melting cheese (like an Italian Fontina, Havarti or Swiss cheese, shredded)
  • ½ cup grated aged cheese (like Parmigiano Reggiano or Hickory Nut Farm’s Chebar)
  • Butter, softened, to grease the pan
  • 2 pounds waxy yellow potatoes, peeled and cut into ⅛-inch slices
  • 2 pounds sweet potatoes, peeled and cut into ⅛-inch slices
  • Kosher salt and freshly ground black pepper
  • Thyme leaves, for garnish
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