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Chipotle Gouda Scalloped Sweet Potatoes

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Creamy, smoky, and slightly spicy scalloped sweet potatoes made with smoked gouda and chipotle chile sauce, perfect for holiday or everyday sides. Naturally gluten-free and easy to prepare.

Ingredients

3 large sweet potatoes, sliced into 1/8th inch thick rounds

3 tablespoons salted butter (or sub vegan butter)

¼ cup flour (whole wheat, all purpose, or gluten free 1:1 flour)

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, to taste

1 teaspoon garlic powder

1 ¼ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

2 ounces smoked gouda (or sharp cheddar), shredded (about ½ cup) for topping

¼ cup grated parmesan for topping

Fresh chopped parsley for garnish

Instructions

  1. Preheat oven to 375°F. Spray an 8x8 inch pan with nonstick cooking spray or grease with butter or oil.
  2. Arrange the sweet potatoes in three tight, slightly slanted rows in the pan, leaving small spaces so slices aren’t packed too tightly.
  3. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 10-20 seconds until it forms a paste.
  4. Slowly whisk in milk to avoid lumps. Continue whisking until smooth and simmer until thickened to gravy-like consistency, adding more milk if needed.
  5. Remove from heat. Stir in 2 cups shredded gouda, garlic powder, chipotle sauce, salt, and pepper. Adjust seasoning and spice level to taste.
  6. Pour sauce evenly over sweet potatoes, covering them well.
  7. Cover pan with foil and bake 45 minutes to 1 hour, until sweet potatoes in the center are fork-tender.
  8. Remove foil and sprinkle remaining gouda and parmesan on top. Broil on high 1-2 minutes until cheese melts and turns golden. Watch carefully.
  9. Garnish with fresh parsley and serve warm.

Notes

  • Use a mandoline slicer for even 1/8 inch sweet potato slices.
  • Substitute gouda with sharp cheddar, fontina, or smoky mozzarella for different flavors.
  • Adjust chipotle sauce to control heat level or substitute smoked paprika for milder spice.
  • Use plant-based milk and vegan butter/cheese to make dairy-free.
  • Add herbs like thyme or rosemary to the sauce for an herby twist.
  • Store leftovers in airtight container, refrigerate 3-4 days. Reheat covered in oven at 350°F for best texture.
  • Do not broil leftovers when reheating to avoid burning.

Nutrition

Find it online: https://recipesbyjanet.com/chipotle-gouda-scalloped-sweet-potatoes/