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Chipotle Gouda Scalloped Sweet Potatoes for Holiday Tables and Weeknight Meals Pinterest recipe pin

Chipotle Gouda Scalloped Sweet Potatoes

Thinly sliced sweet potatoes baked in a light chipotle-gouda cream sauce until bubbly and golden—a family-friendly savory side with smoky heat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds sweet potatoes peeled and thinly sliced (about 3 medium)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk warmed
  • 3/4 to 1 tablespoon chipotle chile sauce adjust for heat
  • 1 teaspoon kosher salt divided
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 to 1 1/4 cups smoked gouda grated, divided
  • 1 teaspoon melted butter for the dish
Optional toppings
  • 1 tablespoon chopped fresh parsley optional
  • 1 tablespoon chopped pecans optional

Equipment

  • 1 9×13-inch baking dish
  • 1 Mandoline or sharp chef's knife
  • 1 2- to 3-quart saucepan
  • 1 Box grater

Method
 

Prep the potatoes and oven
  1. Preheat oven to 375°F and brush a 9×13-inch baking dish with 1 teaspoon melted butter; peel and slice sweet potatoes 1/8–3/16 inch thick with a mandoline or sharp knife.
Make the chipotle-gouda sauce
  1. Warm 1 1/2 cups whole milk in a small saucepan until steaming but not boiling; in a separate saucepan melt 2 tablespoons butter over medium heat, whisk in 2 tablespoons flour and cook 1–1 1/2 minutes, then whisk in warm milk slowly until smooth and simmer 2–3 minutes until slightly thickened.
  2. Remove sauce from heat and stir in 3/4–1 tablespoon chipotle chile sauce, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, then stir in 1 cup grated smoked gouda until melted; reserve 1/4 cup cheese for topping.
Assemble
  1. Arrange a single overlapping layer of sweet potato slices in the prepared dish, spoon one-third of the sauce over them and spread gently; repeat two more times so you have three layers, pour any remaining sauce on top and sprinkle reserved cheese.
Bake
  1. Tent loosely with foil and bake at 375°F for 35 minutes, remove foil and bake another 12–18 minutes until bubbling and top is lightly browned, then let rest 10 minutes before serving.
Finish and serve
  1. Optional: sprinkle chopped parsley and pecans over the top before serving for color and crunch.

Notes

Warm the milk before adding to the roux for a lump-free sauce. For gluten-free, replace the roux with a cornstarch slurry (2 tbsp cornstarch mixed with cold milk). Grate cheese from a block for best melt; pre-shredded cheese can be grainy. Let the casserole rest 10 minutes to firm before slicing.