Chipotle Gouda Scalloped Sweet Potatoes
Incredible chipotle gouda scalloped sweet potatoes made with smoked gouda cheese and a kick of heat from chipotle chile sauce. You'll love this easy side dish for holiday brunches, dinners, and more! Easily gluten free and simple to make.
Servings 8 servings
Calories 254cal
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 degrees F. Spray an 8x8 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. You don’t want them to be overly tight, make sure you leave enough space so the sweet potato slices are slightly slanted.
- Make the sauce: add in 3 tablespoons of butter and place over medium heat. Once butter melts, whisk in the flour and cook for 10-20 seconds until a paste forms, then very slowly add 2 cups of the milk, while you 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 simmer for a few 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. Taste 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. After tasting the sauce, you can decide if you want to kick it up a notch and add in 1 more tablespoon 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 remaining gouda cheese and 1/4 cup parmesan cheese on top, then turn on the broiler in your oven and broil on high for 1-2 minutes (watching carefully so they don't burn!) or until cheese is nice and melted and slightly golden brown. Remove from oven and garnish with fresh chopped parsley. Enjoy!
Notes
If you want to lighten these up a little, use cashew milk from the carton. It's light and creamy neutral flavor is perfect for the cheese sauce!
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!
Nutrition
Serving: 1serving (based on 8) | Calories: 254cal | Carbohydrates: 19.4g | Protein: 12.5g | Fat: 13.7g | Saturated Fat: 9.4g | Fiber: 1.9g | Sugar: 4.5g