Incredible chipotle gouda scalloped sweet potatoes made with smoked gouda cheese and a kick of heat from chipotle chile sauce. You’ll love this lightened up, easy side dish for holiday brunches, dinners, and more! Easily gluten free and simple to make.
If you’re looking for something a little new and different to make for Easter, serve as a side dish for dinner, or even brunch, then I’ve got the recipe for you! These cheesy scalloped sweet potatoes are made with a lightened up gouda cheese and chipotle chile sauce for a hint of heat and smokey flavor.
This recipe was inspired by Abra’s roommate Kiltie, or as we like to call her Kilter Krocker. She’s basically the savory version of Betty Crocker and ridiculously adorable. After Thanksgiving last year, Abra told me about these fabulous smoky chipotle gouda scalloped sweet potatoes that Kiltie has made for their Friendsgiving party.
I haven’t stopped thinking about these sweet potatoes since, so I recreated them, lightening up a few things here and there and they came out amazingly delicious. Your next side dish for your Easter brunch menu, perhaps?!
What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes often use cheese, cream and sliced potatoes. On the other hand, potatoes au gratin usually have cheese between each layer and breadcrumbs on top; oftentimes they also are made with very thinly sliced potatoes. In my opinion, it doesn’t matter if you call them sweet potatoes au gratin or scalloped sweet potatoes, because they’re going to be delicious either way.
How to make scalloped sweet potatoes
Step 1: sliced 3-4 large sweet potatoes into 1/8th inch thick rounds and layer in slanted rows in a greased 8×8 inch pan. You don’t want to pack them overly tight so that they stand up in straight rows — slanted is best!
Step 2: make your cheesy gouda chipotle sauce by combining butter, flour and milk of choice in a saucepan until it resembles a creamy gravy. Stir in gouda cheese and chipotle chile sauce then pour over sweet potatoes. Cover with foil and bake for 45 minutes or until sweet potatoes are fork tender.
Step 3: Add a little more cheese on top, then broil until bubbly. Garnish the scalloped sweet potatoes with parsley. Serve immediately!
Can au gratin or scalloped sweet potatoes be made ahead of time?
You can absolutely make these a day ahead of time! Simply pour the sauce over the sweet potatoes as directed, then cover the potatoes with foil and instead of baking, place in the fridge until ready to bake.
More side dishes you might like:
I hope you enjoy these cheesy scalloped sweet potatoes! Feel free to use sharp cheddar cheese instead of gouda and additional chipotle chile sauce if you like a little kick of heat. Enjoy! xo.
See how to make the scalloped sweet potatoes:
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- Serves: 8 servings
- Serving size: 1/8 of recipe
- Calories: 254
- Fat: 13.7g
- Saturated fat: 9.4g
- Carbohydrates: 19.4g
- Sugar: 5.4g
- Fiber: 1.9g
- Protein: 12.5g
- For the sweet potatoes:
- 3 large sweet potatoes, sliced into 1/8th inch thick rounds
- For the sauce:
- 2 tablespoons salted butter (or sub vegan butter)
- 1/3 cup flour (whole wheat, all purpose, or gluten free 1:1 flour will all work)
- 2 cups milk (skim, 2%, whole milk or heavy cream all work)*
- 12 ounces smoked gouda cheese, shredded and divided (about 1 ½ cups)
- 2-3 tablespoons sauce from the can of chipotle chiles in adobo sauce, depending how spicy you like it
- 4 cloves fresh garlic, finely minced
- Lots of freshly ground salt and pepper, to taste
- To garnish:
- Fresh chopped parsley
- Preheat oven to 375 degrees F. Spray an 8x8 inch pan with nonstick cooking spray or grease with butter or oil. Place sliced sweet potatoes in three tight slanted rows as indicated in the photos. You don’t want them to be overly tight, make sure you leave enough space so the sweet potato slices are slightly slanted.
- Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter melts, whisk in half of the flour and cook for 10-20 seconds until a paste forms, then very slowly add 2 cups of the milk, while you add the rest of the flour and continue to whisk away any lumps. You’ll need to whisk pretty vigorously but it should smooth out easily. Once smooth, bring mixture to a low simmer for 5-10 minutes stirring every so often until sauce thickens up a bit, similar to a gravy. If it gets too thick, add in a few tablespoons more milk. Once thick, turn off the heat and stir in 1 cup shredded gouda cheese, garlic cloves and 2 tablespoons of the sauce from the can of chipotle chiles. Season with freshly ground salt and pepper to taste. After tasting the sauce, you can decide if you want to kick it up a notch and add in a tablespoon more of the chipotle sauce. I definitely recommend it!
- Pour the sauce evenly over the sweet potatoes to cover them. Don’t worry, the sauce will get nice and creamy while baking. Cover the pan with foil, then bake for 45 minutes-1 hour. The sweet potatoes are done when the middle sweet potatoes can be easily pierced with a fork. Once they are done baking, remove the foil, sprinkle ½ cup gouda cheese on top, then turn on the broiler in your oven and broil for 1-2 minutes or until cheese is nice and melted and slightly golden brown. Remove from oven and garnish with fresh chopped parsley. Enjoy!
Instead of gouda, feel free to use sharp cheddar cheese.
I think adding cooked chopped bacon to these potatoes would be amazing, or even sprinkling a few bacon bits on top for additional flavor!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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