Description
Chipotle Gouda Scalloped Sweet Potatoes blend spicy Mexican-inspired flavors with comforting potato layers. Creamy, smoky cheese and perfectly roasted sweet potatoes create a mouthwatering side dish you’ll crave at every gathering.
Ingredients
Scale
Vegetables:
- 3 large sweet potatoes, sliced into 0.125 inch (1/8th) thick rounds
Cheeses:
- 8 ounces (226 grams) smoked gouda cheese or sharp cheddar cheese, shredded
- 2 ounces (57 grams) smoked gouda or sharp cheddar, shredded
- ¼ cup (25 grams) grated parmesan cheese
Seasonings and Liquids:
- ¼ cup (30 grams) flour (whole wheat, all-purpose, or gluten-free 1:1 flour)
- 2 cups (473 milliliters) milk (skim, 2% or whole milk)
- 3 tablespoons (45 milliliters) salted butter or vegan butter
- 3 to 4 tablespoons (45 to 60 milliliters) sauce from chipotle chiles in adobo sauce
- 1 teaspoon garlic powder
- 1 ¼ teaspoon kosher salt
- Freshly ground black pepper
- Fresh chopped parsley
Instructions
- Heat the oven to 375°F (190°C) and prepare an 8×8 inch (20×20 cm) baking dish by lightly coating with cooking spray or butter.
- Carefully slice sweet potatoes into uniform thin rounds, creating three overlapping layers in the prepared baking dish to ensure even cooking and maximum flavor distribution.
- Create a smooth base sauce by melting butter in a medium saucepan over medium heat, then whisk in flour until a thick paste develops.
- Slowly incorporate milk into the butter-flour mixture, whisking continuously to prevent lumps and create a velvety sauce.
- Simmer the sauce for 3-4 minutes, stirring frequently until it reaches a thick, gravy-like consistency. Adjust liquid if needed by adding small amounts of milk.
- Remove sauce from heat and fold in half the gouda cheese (or 240 grams), garlic powder, chipotle sauce, salt, and pepper, creating a complex and spicy flavor profile.
- Evenly pour the creamy, spiced sauce over the layered sweet potato rounds, ensuring complete and thorough coverage.
- Securely cover the baking dish with aluminum foil and bake for 45-50 minutes, testing potato tenderness by inserting a fork into the center.
- Uncover the dish and sprinkle remaining gouda and parmesan cheese (or 60 grams total) over the surface for a golden, crispy topping.
- Activate the broiler and cook for 2-3 minutes, watching carefully to achieve a perfectly melted and lightly browned cheese crust.
- Garnish with freshly chopped parsley and allow the dish to rest for 5 minutes before serving to let flavors meld and sauce set.
Notes
- Crafting this dish transforms ordinary sweet potatoes into a luxurious, spicy-cheesy side that’ll steal the show at any meal.
- Gouda’s smoky richness perfectly complements the sweet potatoes’ natural sugars, while chipotle sauce adds a surprising kick.
- Choose firm, uniformly sized sweet potatoes for consistent cooking and a beautiful layered presentation.
- Whisking milk gradually prevents lumpy sauce, creating a silky smooth base that clings beautifully to potato slices.
- Broiling briefly at the end caramelizes cheese edges, developing deeper flavor and achieving that irresistible golden-brown crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 50 mg