Creamy Squash, Potato + Cheddar Scalloped Potatoes



Preheat oven to 350°F. 

In a medium sauce pot, add butter and melt over medium heat. Add the garlic and onion, sauté for about 1 minute or until the onions are translucent. Add the flour and stir until combined. Slowly add the milk and cream whisking constantly so there are no lumps. Bring to a simmer for 2-3 minutes and turn off heat. Add the mustard, herbs, and season the sauce with salt and pepper.

Grease an ovenproof baking dish with butter or non-stick cooking spray. On the bottom layer spoon 1/2 cup of sauce and layer with sliced potatoes so they fan out and make a single layer overlapping by about half their size. Then pour a 1/2 cup of sauce and sprinkle about 1/2 cup of cheese. On the next layer, add the pumpkin (instead of potato), sauce, then cheese. 

Repeat this layering until the dish is full. Finish the final layer with potatoes/squash and a sprinkle of cheese. Cover with foil and bake for 1 hour covered followed by 30-45 minutes uncovered, or until the sauce is thick and reduced, the surface is golden brown, and the potatoes are cooked through. Allow to cool 10-15 minutes before serving. 

CHEF TIP: Don’t feel like using squash? No problem! This dish is equally as yummy using 100% white potatoes! Also, any type of shredded cheese is excellent in this recipe.


2 tbsp salted butter

3 cloves garlic, finely chopped

½ small onion, finely chopped

1 cup cream

2½ cups milk

1 tbsp flour 

2 tbsp fresh sage, thyme or rosemary, chopped (or 2 tsp dried) 

2½ cups sharp cheddar cheese, grated 

1½ lbs (about 2-3) russet potatoes, peeled, thinly sliced   

1½ lbs (about 3-4 cups) pumpkin or squash, peeled, thinly sliced 

Kosher salt and freshly ground black pepper 

3 tbsp SMAK DAB Mustard - Curry Dijon, White Wine Herb, Honey Horseradish, Beer Chipotle or Hot Honey Jalapeño 

Carly Minish