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Cheeselicious Scalloped Potatoes and Squash

This recipe is a beautiful version of scalloped potatoes with layers of white potatoes, sweet potatoes, and butternut squash baked together with a cheese and herb-scented cream sauce.  This is a great make-ahead side dish for your next holiday dinner.

Prep Time: 15 minutes

Cooking Time: 1 hour 35 minutes

Serves:  10 – 12



  • 2 ½ pounds (3 large) baking potatoes (such as Russet potatoes), scrubbed
  • 2 ½ pounds (3 large) sweet potatoes, scrubbed
  • 2 pounds (1 small) butternut squash, peeled
  • 4 tablespoon unsalted butter + extra to butter baking dish
  • 2 tablespoons fresh sage, chopped fine
  • 1 tablespoon fresh thyme, minced fine
  • 1 onion, chopped fine
  • 2 cloves garlic, minced fine
  • 2 ½ cups Low Moisture Whole Milk Mozzarella Cheese, shredded
  • 2 cups Aged Parmesan Cheese, shredded
  • 1 cup Fresh Whole Milk Ricotta Cheese
  • 2 cups heavy cream
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 4 whole sage leaves, for garnish


Place potatoes and squash in a large pot of water and bring to a boil over high heat.  Cook until potatoes and squash are not yet quite tender, 25 minutes. Drain, gently rinse in cool water and set aside until potatoes are cool enough to handle.

Meanwhile, in a medium sauté pan, melt 4 tablespoons butter over medium heat. Add sage and thyme, stirring occasionally until butter is brown and fragrant, about 3 minutes.  Add onion and sauté until tender, about 3 minutes. Add garlic, stirring about 2 minutes longer. Transfer to a medium bowl and set aside.

Heat oven to 350°F. Generously butter a 9-by-13-inch baking dish or two 9-inch pie plates, place on a baking sheet and set aside.

Add shredded Low Moisture Whole Milk Mozzarella, shredded Aged Parmesan, Whole Milk Ricotta, 1 cup of the heavy cream, salt and pepper to the onion herb mixture and stir until well combined.  Set aside for assembly.

Peel and slice potatoes and squash into 1/4-inch thick slices.  Keep potatoes and squash in separate piles to make it easier to arrange in baking dish by color.

For assembly, divide baking potatoes, squash and sweet potatoes in half.  Starting at one of the short ends of the 9-by-13-inch baking dish, arrange by alternating baking potatoes, sweet potatoes and squash allowing the second row to slightly overlap the previous row.  Repeat until half of the potatoes and squash have been arranged in the baking dish. Sprinkle the arranged potatoes and squash with ½ of cheese mixture.  Repeat layering in the same pattern and top with remaining cheese mixture.  Pour the remaining 1 cup of heavy cream over the top and garnish with sage leaves.

Bake until potatoes and squash are cooked through, the cream is mostly absorbed, top is golden brown and the cheese is bubbling, 45 minutes to 1 hour.

Let cool for 5 minutes, serve and enjoy!