Flavorful roasted garlic and gooey brie cheese join forces in these insanely comforting butternut squash scalloped potatoes.– Less cream and lighter on the calories thanks to the butternut squash!
Let’s talk about your potato game plan for Thanksgiving.
I know your Thanksgiving this year is probably looking different, mine is too. So why not embrace that and switch out your regular mashed potatoes for a pan of these butternut squash scalloped potatoes??
Be still any potato-lover’s heart. These creamy scalloped potatoes are THE REAL DEAL!
Real deal to me means they’re so good you eat them for lunch, dinner, and possibly a snack in between.
Cause that’s exactly what J and I unashamedly did, y’all.
These Butternut Squash Scalloped Potatoes feature…
- A creamy, silky butternut squash alfredo sauce (with WAY less calories, thanks to the squash!)
- Layers and layers of tender Yukon gold potato slices smothered in the creamy alfredo
- Flavorful roasted garlic and Parmesan cheese coming in for flavor duty
- Gooey, bubbly brie cheese melted on top
Making the Scalloped Potatoes
(scroll to the bottom of the post for the full recipe!)
Butternut Squash Alfredo Sauce
Start by roasting unpeeled garlic cloves and your butternut squash cubes. Drizzle ’em with a little olive oil and send it to the oven for 15-20 minutes until tender.
While the squash and garlic are roasting, let’s start building the sauce base!
Make a roux on the stovetop of butter + flour and let cook until golden. Slowly whisk in milk and a little half and half until smooth.
Let the sauce cook until slightly thickened, then pour into a blender with roasted squash and blend until smooth.
Add a little fresh grated nutmeg, the roasted garlic, fresh thyme, and s&p to taste and the sauce is done!
Assembling the Scalloped Potatoes
Peel and thinly slice 3 lbs Yukon gold potatoes into 1/8-inch thick slices (you can also use a mandoline for this – please be careful and use a hand guard!)
Grease a 9×13 baking dish and begin arranging 1/3 of sliced potatoes in bottom of pan, shingling and overlapping them slightly.
Top potatoes with 1/3 of cream sauce and a little Parmesan. Repeat these layers two more times.
Tear brie cheese into bite-sized pieces and arrange on top of last layer. Cover the pan tightly with tin foil and bake at 400F 30 minutes.
Remove the foil and continue baking the scalloped potatoes an additional 20-25 minutes until the cheese is bubbly and browned and the potatoes are tender when pierced with a paring knife.
Let the potatoes stand at LEAST 10 minutes before digging in. This time allows them to set a bit and results in nice clean cuts for dinner guests to serve themselves.
To reheat the potatoes:
Bake covered at 400F 30-45 minutes until potatoes temp 165F. Feel free to top with more brie cheese and broil 1-2 minutes until golden.
The most HOLIDAY-worthy potato dish you could ever imagine, y’all! They’re creamy, cheesy, and literally only 251 calories per (large) serving.
^^ YES, it’s true. The scalloped potatoes you’ll wanna keep around for awhile.
The potatoes that give you literally no excuse not to accidentally demolish the whole pan. Trust me, you’ll want to.
More well-loved Thanksgiving sides right this way! >
- Roasted Garlic Asiago Cornmeal Dinner Rolls
- Garlic Butter Shiitake Mushroom Goat Cheese Risotto
- Pumpkin Beer Cheese Soup
Roasted Garlic Butternut Squash Scalloped Potatoes
- 4 medium garlic cloves
- 3 cups 1-in cubed butternut squash
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup half and half
- 1/4 teaspoon grated fresh nutmeg
- 1 tablespoon minced fresh thyme
- Salt and pepper to taste
- 3 lbs Yukon gold potatoes, peeled and thinly sliced (1/8 inch thick)
- 9 tablespoons grated Parmesan cheese
- 1/2 cup brie cheese (rind remove and cut into 1-in pieces)
- Place unpeeled garlic cloves on 1/2 of a large greased baking sheet. Arrange butternut squash cubes on other half then drizzle squash and garlic cloves with olive oil. Roast at 400F 15-20 minutes until garlic and butternut squash is tender when pierced with a knife.
- Reduce oven heat to 375F and keep oven on. Remove garlic from peel and finely chop until garlic turns into a paste. Set aside.
- In a medium saucepan over medium-high heat, melt butter then whisk flour in until smooth. Cook 2-3 minutes until flour-butter mixture is golden brown. Slowly begin to add milk and half-and-half, whisking constantly until sauce is smooth. Bring sauce to a simmer over medium-high heat and cook until slightly thickened.
- Transfer cream sauce and butternut squash cubes to a blender. Blend on high speed until completely smooth. Pour sauce back into pan and add roasted garlic paste, nutmeg, thyme, salt, and pepper to taste.
- Grease a 9x13 baking pan. Layer 1/3 of sliced potatoes in bottom of pan overlapping them slightly. Top with 1/3 cream mixture and sprinkle with 3 tablespoons Parmesan. Repeat layers two more times and sprinkle top with remaining Parmesan and brie cheese.
- Cover pan tightly with tin foil and baked scalloped potatoes at 400F 30 minutes. Remove tin foil and continue baking an additional 20-25 minutes until potatoes are tender, bubbly and top is a deep golden brown. Let potatoes stand 10 minutes before serving warm. Enjoy!