Scalloped Top 9-Free Butternut Squash and Potatoes

Scalloped butternut and potatoes

Instead of traditional scalloped potatoes, we add butternut squash. The vegetable adds a delicious, colorful twist and this dish is perfect for a celebratory autumn or winter meal.

To make the Scalloped Butternut Squash & Potatoes allergy-friendly, our recipe calls for plain rice milk beverage, which is easy to find in any grocery or natural health-food store.

If you have one, a mandoline comes in handy for quickly, thinly and evenly slicing the vegetables. This helps to produce perfectly tender baked results.

FYI: This squash and potatoes dish uses a small amount of nutmeg. Despite its name, the spice is a seed and not a tree nut. Allergists say nutmeg is safe to consume for those with tree nut or peanut allergies. (If you have seed allergies, however, you may want to omit here. Check with your allergist on whether it’s OK to have nutmeg in your diet).

Makes: 6 servings
Free of: gluten and all top allergens

Planning a Thanksgiving feast? Take a look at our selection of 65 allergy-friendly, gluten-free recipes perfect for the holidays!

Ingredients for Scalloped Squash & Potatoes


  • 3 1/2 cups unsweetened plain rice milk beverage
  • 1/4 of yellow onion, peeled
  • 1 bay leaf
  • 3 tbsp + 2 tbsp dairy-free, soy-free buttery spread, divided
  • 3 tbsp sweet white rice flour
  • 1 tsp chopped fresh thyme
  • 1 tsp salt, divided
  • 1/8 tsp ground nutmeg
  • Pinch white pepper
  • 2 cups thinly sliced leeks (white and pale green parts only)
  • 1 tsp minced garlic
  • 1 1/2 lbs (4 large) yellow potatoes, cut into ⅛-inch slices
  • 1 lb (1 small) butternut squash, peeled, quartered, seeded and cut into ⅛-inch slices
  • 2 cups + 1/2 cup dairy-free cheddar-style shreds (such as Daiya), divided
  • 1/4 cup allergy-friendly vegetable broth, adding up to 1/2 cup as needed

Instructions for Scalloped Squash & Potatoes

  1. Put milk beverage, onion and bay leaf in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 10 minutes. Strain liquid into a bowl; discard onion and bay leaf.
  2. Melt 3 tablespoons buttery spread in same saucepan over low heat. Add flour and cook for 1 minute, stirring constantly. Whisk in half of milk beverage until smooth. Add remaining milk beverage and thyme.
  3. Increase heat to medium-high and bring sauce just to a boil. Decrease heat to low and simmer for 15 minutes, stirring frequently. Remove from heat and whisk in 1/2 teaspoon salt, nutmeg and white pepper.
  4. Preheat oven to 400 degrees F. Grease a 3-quart baking dish.
  5. Melt remaining 2 tablespoons buttery spread in a large skillet over medium-low heat. Add leeks and remaining 1/2 teaspoon salt and sauté until very soft, about 8 minutes. Add garlic and cook for 1 minute.
  6. Put potatoes, squash, leeks and 2 cups cheddar shreds in a large bowl. Add cream sauce and toss. If dry, add broth.
  7. Transfer mixture to baking dish. Cover and bake for 30 minutes. Evenly sprinkle with remaining 1/2 cup cheddar shreds, then bake, uncovered, for 30 minutes or until vegetables are tender and top is browned. Let cool for 15 minutes.

are the husband-and-wife culinary team behind Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.