Pumpkin Spice Scalloped Little Potatoes
No matter what life may look like this holiday season, you can put a smile on loved ones’ faces with classic meals and sides that memories are made of.You can use a traditional holiday ingredient, potatoes, to make easy yet delicious recipes like these Pumpkin Spice Scalloped Potatoes. Perfect for serving with your favorite main course, they’re a tasty twist on a classic sweet potato casserole.
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk
- 1 1/2 pounds Terrific Trio Little Potatoes 1/8-inch sliced, kept in water until ready to use
- 5 slices thick-cut bacon sliced, cooked until crisp and drained
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- salt to taste
- pepper to taste
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons water
- 1 cup pecans rough chopped
Instructions
- Preheat oven to 375 F.
- In pot over medium heat, melt butter. Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.
- In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.
- In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.
- Bake 60 minutes.
- In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.
- Remove potatoes from oven and sprinkle pecans over top.