Creamy Squash, Potato + Cheddar Scalloped Potatoes being held outside with a white cloth and hands

Creamy Squash, Potato + Cheddar Scalloped Potatoes


  • 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, Hot and Sweet Dill or Hot Honey Jalapeño 


  1. Preheat oven to 350°F. 
  2. 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.
  3. 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. 
  4. 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.