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Roasted Garlic Butternut Squash Scalloped Potatoes

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!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 251kcal


  • 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!


Serving: 4oz | Calories: 251kcal | Carbohydrates: 27.4g | Protein: 10.2g | Fat: 12.3g | Saturated Fat: 6.9g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 650mg | Fiber: 4g | Sugar: 3.8g | Calcium: 274mg | Iron: 1mg