- 1 1/2 cups heavy whipping cream
- 1/2 cup unsweetened pumpkin puree
- 1 sprig fresh thyme
- 2 garlic cloves, smashed
- 1/4 teaspoon ground nutmeg (freshly grated is best!)
- 2 pounds Yukon Gold white potatoes, peeled and cut into 1/8-inch slices
- 2 pounds yams or sweet potatoes, peeled and cut into 1/8-inch slices
- kosher salt and freshly ground black pepper
- 4 ounces cream cheese
- 1/2 to 3/4 cup grated Parmesan/ Asiago/ Romano blend
- 1/4 cup shaved Parmesan cheese (optional)
Preheat oven to 375.
Spray a 2 quart casserole dish with nonstick spray.
In a medium saucepan, combine the cream, pumpkin, cream cheese, thyme, garlic, and nutmeg and heat over medium-low heat. While the cream sauce is warming, prepare the potatoes.
Create three rows of potatoes along the bottom of the dish, overlapping slightly and alternating the two types of potatoes. Sprinkle with salt and pepper. Remove the cream from heat (fishing out the thyme and discarding it) and spoon 1/3 of the cream sauce over the potatoes. Sprinkle 1/3 of the cheese blend over the potatoes too. Create a second layer of potatoes, sprinkle with salt and pepper and drizzle with 1/3 more of the sauce and 1/3 more of the cheese blend. Create a third layer of potatoes, sprinkle with salt and pepper and drizzle with the remainder of the sauce.
Bake the potatoes, uncovered, for 40 minutes. Sprinkle the remainder of the cheese on top, and bake for an additional 15 to 20 minutes, or until the cheese is slightly browned and bubbly. Top with a bit of shaved Parmesan if you wish.
Source: Adapted from http://www.recipegirl.com/2012/11/12/pumpkin-scalloped-potatoes/
