Description
Creamy chipotle gouda scalloped sweet potatoes blend smoky spices with rich cheese for an irresistible side dish. Layered potatoes and melted cheese create a comforting experience you’ll crave at every gathering.
Ingredients
Scale
- 3 large sweet potatoes, sliced into 0.125 inches (1/8th) thick rounds
- 8 oz (226 g) smoked gouda or sharp cheddar cheese, shredded
- 2 oz (57 g) smoked gouda or sharp cheddar, shredded
- ¼ cup (25 g) grated parmesan cheese
- 2 cups (473 ml) milk (skim, 2% or whole)
- ¼ cup (30 g) flour (whole wheat, all-purpose, or gluten-free 1:1)
- 3 tbsps (45 ml) salted or vegan butter
- 3–4 tbsps (45–60 ml) chipotle chiles in adobo sauce
- 1 tsp garlic powder
- 1 ¼ tsp kosher salt
- Freshly ground black pepper
- Fresh chopped parsley
Instructions
- Preheat Oven: Warm the oven to 375°F (190°C) and lightly grease an 8×8 inch (20×20 cm) baking dish with cooking spray or butter.
- Layer Sweet Potatoes: Slice sweet potatoes into delicate, uniform rounds and arrange in three overlapping layers within the prepared dish to ensure even cooking and maximum flavor infusion.
- Craft Sauce Base: In a medium saucepan over medium heat, melt butter and whisk in flour to create a smooth, thick paste, eliminating any potential lumps.
- Develop Sauce: Gradually pour milk into the butter-flour mixture, whisking continuously to achieve a silky, lump-free sauce. Simmer for 3-4 minutes, stirring frequently until the sauce thickens to a gravy-like consistency.
- Season and Spice: Remove sauce from heat and incorporate half the gouda cheese, garlic powder, chipotle sauce, salt, and pepper, creating a robust and zesty flavor profile.
- Assemble Dish: Pour the creamy, spiced sauce evenly over the layered sweet potato rounds, ensuring complete and thorough coverage.
- Initial Baking: Cover the baking dish with aluminum foil and bake for 45-50 minutes, checking potato tenderness by inserting a fork into the center.
- Cheese Topping: Uncover the dish, sprinkle remaining gouda and parmesan cheese over the surface, and broil for 2-3 minutes until the cheese melts and turns golden brown.
- Finish and Serve: Garnish with freshly chopped parsley and let the dish rest for 5 minutes to allow flavors to meld and sauce to set before serving.
Notes
- Slice Potatoes Evenly: Use a sharp mandoline or knife to create uniform 1/8-inch thick rounds, ensuring consistent cooking and preventing undercooked or burnt edges.
- Prevent Sauce Lumps: Whisk continuously while adding milk to the butter-flour mixture, maintaining medium heat and smooth texture for a silky sauce.
- Cheese Melting Tip: Use freshly grated cheese for best melting performance, as pre-shredded cheese contains anti-caking agents that can affect texture and meltability.
- Broiler Caution: Watch cheese topping closely during final 2-3 minutes to avoid burning, rotating dish if needed for even golden-brown coloration.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 310
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 35 mg