Recipe: Chipotle Scalloped Potatoes | HALLADAYS

Ingredients

• 1 ⅓ cup half and half
• 1 cup cheddar cheese, shredded
• 2 Tbsp. Halladay's Garlic Chipotle Seasoning
• 3 large potatoes, peeled and thinly sliced
• 1 (8 oz.) bar cream cheese, softened
• 1 Tbsp. butter, softened
• 1 Tbsp. Halladay's Garlic Chipotle Seasoning
• 1 cup cheddar, shredded
• ⅓ cup pineapple, excess moisture squeezed out and finely chopped
• 1/2 cup walnuts, chopped
• 1 to 2 Tbsp. Halladay's Garlic Chipotle Seasoning
• 1 cup sharp cheddar cheese, shredded
• 1 cup corn (canned or frozen) thawed and well drained
• 3/4 cup fresh cilantro, chopped
• 2 lbs. small baby red potatoes
• 6 Tbsp. olive oil, divided
• 4 Tbsp. Halladay's Cheddar Ale Seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper, optional
• 1 lb. pasta shells, cooked
• 4 Tbsp. butter
• 3 rounded Tbsp. flour
• 1 cup chicken or vegetable stock
• 2 Tbsp. honey
• 2 cups milk
• 1 (15 oz.) can pumpkin puree
• 2 1/2 cups shredded sharp cheddar cheese, divided