Chipotle Gouda Scalloped Sweet Potatoes
Introduction
Scalloped sweet potatoes take on a delightful twist with the smoky flavors of gouda and the heat of chipotle chiles. This dish is perfect for cozy family dinners or as a standout side at your next gathering. It’s creamy, spicy, and irresistibly cheesy—everything you need in a comfort food.
Ingredients
For the sweet potatoes:
- 3 large sweet potatoes, sliced into 1/8th inch thick rounds
For the sauce:
- 3 tablespoons salted butter (or sub vegan butter)
- ¼ cup flour (whole wheat, all-purpose, or gluten-free 1:1 flour will all work)
- 2 cups milk (skim, 2%, or whole milk)
- 8 ounces smoked gouda cheese OR sharp cheddar cheese, shredded (about 2 cups)
- 3-4 tablespoons sauce from the can of chipotle chiles in adobo sauce, depending on how spicy you like it
- 1 teaspoon garlic powder
- 1 ¼ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
For topping:
- 2 ounces smoked gouda (or sub sharp cheddar), shredded (about 1/2 cup)
- ¼ cup grated parmesan
To garnish:
- Fresh chopped parsley
Directions
- Preheat oven: Preheat your oven to 375°F. Spray an 8×8 inch pan with nonstick cooking spray or grease with butter or oil.
- Arrange sweet potatoes: Place the sliced sweet potatoes in three tight slanted rows in the prepared pan. Ensure they are not overly tight, leaving enough space so the sweet potato slices are slightly slanted.
- Make the sauce:
- In a medium saucepan, melt 3 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 10-20 seconds until a paste forms.
- Slowly add the milk while whisking away any lumps. Whisk vigorously until smooth.
- Bring the mixture to a simmer for a few minutes, stirring occasionally until the sauce thickens to a gravy-like consistency. If it gets too thick, add a few tablespoons more milk. Taste the sauce and add more salt as needed.
- Turn off the heat and stir in 2 cups shredded gouda cheese (reserving 1/2 cup for later), garlic powder, and 3 tablespoons of the sauce from the can of chipotle chiles. Season with freshly ground salt and pepper, to taste. Add 1 more tablespoon of chipotle sauce if desired for extra heat.
- Assemble:
- Pour the sauce evenly over the sweet potatoes to cover them. The sauce will become nice and creamy while baking.
- Cover the pan with foil, then bake for 45 minutes to 1 hour. The sweet potatoes are done when the middle slices can be easily pierced with a fork.
- Finish:
- Once done baking, remove the foil, sprinkle the remaining 1/2 cup gouda cheese and 1/4 cup parmesan cheese on top.
- Turn on the broiler and broil on high for 1-2 minutes, watching carefully to avoid burning, until the cheese is melted and slightly golden brown.
- Garnish and Serve:
- Remove from oven and garnish with fresh chopped parsley. Enjoy!
Details
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
- Kcal: Approximately 350 per serving
- Servings: 6
Conclusion
These Chipotle Gouda Scalloped Sweet Potatoes are a delectable combination of smoky, spicy, and creamy flavors. Perfect for any occasion, they are sure to impress your guests and become a family favorite. Try this recipe out and elevate your scalloped potato game to the next level!
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Chipotle Gouda Scalloped Sweet Potatoes
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Ingredients
For the sweet potatoes:
3 large sweet potatoes, sliced into 1/8th inch thick rounds
For the sauce:
3 tablespoons salted butter (or sub vegan butter)
¼ cup flour (whole wheat, all-purpose, or gluten-free 1:1 flour will all work)
2 cups milk (skim, 2% or whole milk)
8 ounces smoked gouda cheese OR sharp cheddar cheese, shredded (about 2 cups)
3–4 tablespoons sauce from the can of chipotle chiles in adobo sauce, depending how spicy you like it
1 teaspoon garlic powder
1 ¼ teaspoon kosher salt, plus more to taste
Freshly ground black pepper
For topping:
2 ounces smoked gouda (or sub sharp cheddar), shredded (about 1/2 cup)
¼ cup grated parmesan
To garnish:
Fresh chopped parsley
Instructions
Preheat oven to 375°F. Spray an 8×8 inch pan with nonstick cooking spray or grease with butter or oil.
Arrange sweet potatoes: Place sliced sweet potatoes in three tight slanted rows as indicated in the photos. Ensure they are not overly tight, leaving enough space so the sweet potato slices are slightly slanted.
Make the sauce: Add 3 tablespoons of butter and place over medium heat. Once the butter melts, whisk in the flour and cook for 10-20 seconds until a paste forms. Slowly add 2 cups of milk while whisking away any lumps. Whisk vigorously until smooth.
Bring the mixture to a simmer for a few minutes, stirring occasionally until the sauce thickens to a gravy-like consistency. If it gets too thick, add a few tablespoons more milk. Taste the sauce and add more salt as needed.
Once thick, turn off the heat and stir in 2 cups shredded gouda cheese (reserving 1/2 cup for later), garlic powder, and 3 tablespoons of the sauce from the can of chipotle chiles. Season with freshly ground salt and pepper, to taste. Add 1 more tablespoon of chipotle sauce if desired for extra heat.
Pour the sauce evenly over the sweet potatoes to cover them. The sauce will become nice and creamy while baking.
Cover the pan with foil, then bake for 45 minutes to 1 hour. The sweet potatoes are done when the middle slices can be easily pierced with a fork.
Once done baking, remove the foil, sprinkle the remaining 1/2 cup gouda cheese and 1/4 cup parmesan cheese on top. Turn on the broiler and broil on high for 1-2 minutes, watching carefully to avoid burning, until the cheese is melted and slightly golden brown.
Remove from oven and garnish with fresh chopped parsley. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350 Kcal