autumn, recipe, side dish, sponsored

Goat Cheese and Pumpkin Scalloped Potatoes

Scalloped potatoes is a very popular dish in my family. I have fond memories of my mom serving her famous gratin with gorgonzola cheese. It’s hard to believe she could get kids to scoff down mouthfuls of blue cheese, but the recipe was that good!

This version of scalloped potatoes is not only higher in nutrients thanks to the added pumpkin puree, but it has aged goat cheese and garlic to liven the palate. A bit of extra fiber and flavour never hurt anyone, am I right?


I like to serve this dish hot and presented almost cake-like, sliced in wedged portions. It is best served with a fresh green salad and perhaps a grilled pork tenderloin or a mild white fish. If you prefer your meals without meat, this could also easily pair well with a bean patty or as a side to a freshly made omelette. What I like about scalloped potatoes is that it is an elegant dish that can be cooked ahead of time, refrigerated, and then popped back into the oven when you’ve got 30 minutes left until dinnertime.



Goat Cheese and Pumpkin Scalloped Potatoes


  • 2/3 cup canned pumpkin puree
  • 1 heaping tsp chopped garlic
  • 4 oz aged goat cheese, diced into small cubes
  • 2 tsp nutmeg
  • 1/2 tsp salt
  • 1 and 1/2 cups whole milk
  • 1 lbs of potatoes, blushing belle varietal from The Little Potato Company, thinly sliced (about 0.5 cm thick)
  • olive oil to drizzle


  1. Preheat oven to 400 F and grease an 8x8inch square or round pan.
  2. In a small bowl, mix together the pumpkin, garlic, goat cheese, nutmeg, salt and milk.
  3. Lay about a quarter of the potato slices along the bottom of your prepared dish, and then spoon over a third of the pumpkin sauce. Repeat two more times, finishing with a layer of potato slices.
  4. Garnish the top with cracked black better and a drizzle of good olive oil.
  5. Bake uncovered until potatoes are tender and the top is golden brown, about 1 hour.

Note: alternatively, cook the dish for 30 minutes at 400 F a day or two beforehand. Cool and cover, and place in the fridge. On the day you want to serve, cook for another 30 minutes at 400 F to finish cooking all the way through. No one will know the difference!

Serve hot.



Disclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.