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Chipotle Gouda scalloped sweet potatoes, layered orange slices with melted smoked gouda and chipotle sauce.

Chipotle Gouda Scalloped Sweet Potatoes

Layered sliced sweet potatoes baked in a creamy chipotle gouda sauce, topped with melted cheese and broiled until golden.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method

Ingredients
  

Sweet Potatoes
  • 3 large sweet potatoes cut into 1/8th inch thick slices
Sauce
  • 3 tablespoons salted butter or substitute vegan butter
  • 1/4 cup flour whole wheat, all purpose, or gluten free 1:1 flour all work
  • 2 cups milk skim, 2%, or whole milk
  • 8 ounces smoked gouda cheese or sharp cheddar cheese shredded (around 2 cups)
  • 3-4 tablespoons adobo sauce from canned chipotle chiles depending on desired spice level
  • 1 teaspoon garlic powder
  • 1 1/4 teaspoon kosher salt plus more to taste
  • Freshly ground black pepper
Topping
  • 2 ounces smoked gouda or substitute sharp cheddar, shredded (around 1/2 cup)
  • 1/4 cup grated parmesan
Garnish
  • Fresh chopped parsley

Method
 

Sweet Potatoes
  1. Heat the oven to 375 degrees F (190 degrees C). Coat an 8x8 inch baking dish with nonstick spray or grease with butter or oil.
  2. Position the sweet potato slices in three compact diagonal rows as pictured. Ensure they aren't too snug; leave some space so they lean slightly.
Sauce
  1. In a saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 10-20 seconds until a paste forms. Gradually pour in 2 cups of milk while whisking continuously to remove lumps. Whisk energetically until smooth.
  2. Bring the mixture to a simmer and let it thicken for a few minutes, stirring occasionally, until it reaches a gravy-like consistency. If it becomes too thick, add a few extra tablespoons of milk. Taste and adjust salt if necessary.
  3. Remove from heat once thickened. Stir in 2 cups of shredded gouda (reserving 1/2 cup for later), garlic powder, and 3 tablespoons of the chipotle adobo sauce. Season with freshly ground salt and pepper to taste. After sampling, you may opt to add an extra tablespoon of adobo sauce for more heat—highly recommended!
Topping
  1. Evenly pour the sauce over the sweet potatoes, covering them fully. The sauce will become creamy during baking.
Garnish
  1. Cover the dish with foil and bake for 45 minutes to 1 hour, until the sweet potatoes in the center are easily pierced with a fork.
  2. Once baked, remove the foil. Sprinkle the remaining 1/2 cup gouda and 1/4 cup parmesan over the top. Switch the oven to broil and cook on high for 1-2 minutes, watching closely to prevent burning, until the cheese is melted and lightly golden. Take out of the oven and finish with fresh chopped parsley. Serve and enjoy!