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Easy Chipotle Gouda Scalloped Sweet Potatoes for Holiday Sides and Reheating Pinterest recipe pin

Chipotle Gouda Scalloped Sweet Potatoes

Smoky Gouda melds with a light chipotle cream sauce over tender, par-cooked sweet potato slices for a reliably creamy baked side dish that retains shape for serving and reheating.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds sweet potatoes peeled or scrubbed and sliced 1/8–3/16 inch thick
  • 2 tablespoons unsalted butter
  • 1 small yellow onion finely diced (about 3/4 cup)
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 2 tablespoons heavy cream
  • 1 1/2 cups shredded smoked Gouda about 6 ounces, divided
  • 1 to 2 teaspoons chipotle chile sauce start with 1 teaspoon and adjust to taste
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Optional garnish
  • 1 tablespoon chopped fresh parsley optional

Equipment

  • 1 12×8-inch baking dish (or 9×13-inch for a shallower layer)
  • 1 Mandoline or sharp chef's knife
  • 1 Large saucepan
  • 1 Box grater

Method
 

Par-cook potatoes
  1. Bring a large pot of lightly salted water to a simmer and add sweet potato slices in batches; simmer 3 minutes until slightly softened then drain and let steam-dry in a colander.
Make sauce
  1. Melt butter in a large saucepan over medium heat, add diced onion and cook 4 minutes until translucent, stir in garlic for 30 seconds, then whisk in flour and cook 1 minute.
  2. Slowly whisk in milk and cream and bring to just below a simmer while stirring constantly; remove from heat before adding shredded Gouda and stir until smooth; thin with up to 2 tablespoons reserved potato water or milk if necessary.
  3. Stir in chipotle chile sauce, kosher salt, and black pepper; taste and adjust heat as needed.
Assemble and bake
  1. Butter the baking dish and arrange a single layer of sweet potato slices, spoon 1/4 of the sauce over the layer, repeating until used; finish with remaining cheese on top, cover tightly with foil, and bake at 375°F for 25 minutes.
  2. Remove foil and bake 15–20 minutes more until sauce bubbles at edges and top is lightly browned; let rest 10 minutes before serving.

Notes

Par-cook slices briefly to ensure even doneness; add shredded Gouda off the heat to prevent separation. To make it lighter, use 2% milk and reduce cream; for gluten-free, swap flour for a 1:1 GF blend or use a cornstarch slurry.