Scalloped Sweet Potatoes with Gouda

This creamy, indulgent scalloped sweet potato dish transforms a holiday classic with the bold flavors of smoked Gouda and fragrant rosemary. The combination creates a perfect balance between sweet and savory that elevates any special meal while still providing that comforting, nostalgic feeling we all crave during celebrations.

I first served this at Thanksgiving instead of the usual marshmallow-topped sweet potato casserole, and it's become our new tradition. Even my father-in-law, who claims to dislike sweet potatoes, helped himself to seconds and asked for the recipe.

Ingredients

• Sweet potatoes: Choose firm, unwrinkled potatoes with vibrant orange flesh for the best flavor and texture
• Red onions: Their natural sweetness complements the potatoes while adding beautiful color contrast
• Fresh rosemary: The piney, aromatic quality cuts through the richness perfectly use fresh not dried for best results
• Smoked Gouda: The star ingredient that provides a wonderful smoky depth look for a true smoked variety not just smoke-flavored
• Asiago cheese: Adds a nutty sharpness that balances the sweetness of the potatoes
• Smoked paprika: Enhances the smoky notes from the cheese and adds beautiful color
• Ground sage: Brings an earthy, slightly peppery quality that feels quintessentially autumnal
• Garlic powder: Offers mellow allium flavor throughout the dish
• Heavy cream: Creates luxurious richness between the potato layers
• Sour cream: Adds tangy complexity to balance the sweetness
• Cornstarch: Helps thicken the cream mixture so it coats the potatoes rather than remaining too soupy

Step-by-Step Instructions

Prepare the baking dish:

Preheat your oven to 375°F and thoroughly coat a large ceramic baking dish approximately 10×14 inches with cooking spray. Make sure to get the corners and sides well coated to prevent sticking as the cheese bubbles and caramelizes.

Create the cheese mixture:

In a large mixing bowl, combine the chopped rosemary, grated smoked Gouda, grated Asiago, smoked paprika, ground sage, garlic powder, salt, and pepper. Mix thoroughly with your hands or a spoon, ensuring the herbs and spices are evenly distributed throughout the cheese. This mixture will be divided between the middle and top layers.

Begin layering:

Start by arranging a single layer of thinly sliced sweet potatoes on the bottom of the prepared baking dish, slightly overlapping them like shingles. The uniformity of your potato slices matters here a mandoline makes this task much easier and ensures even cooking.

Add onions:

Distribute a layer of thinly sliced red onions over the sweet potatoes. Spread them evenly but don't worry about complete coverage as they will shrink during baking.

Add first cheese layer:

Sprinkle half of your prepared cheese and herb mixture evenly over the onion layer. Make sure it reaches all the way to the edges of the dish.

Continue building layers:

Add another complete layer of sweet potato slices, followed by the remaining onions, and then a final layer of sweet potatoes on top. This creates the structure that will hold up to the creamy sauce.

Prepare the cream mixture:

In a large bowl, whisk together the milk, sour cream, melted butter, heavy cream, and cornstarch until completely smooth with no lumps. The cornstarch needs to be fully dissolved to properly thicken the sauce during baking.

Add cream mixture and final cheese:

Pour the cream mixture evenly over the potato layers, allowing it to seep down between the slices. Then sprinkle the remaining cheese mixture over the top, creating a cheesy crust that will brown beautifully.

Bake to perfection:

Place the dish on the middle rack of your preheated oven and bake uncovered for 75-90 minutes. You'll know it's done when the top is well-browned with crispy edges, and a fork easily pierces through the layers of potatoes.

Rest before serving:

Allow the dish to rest for at least 15 minutes before serving. This crucial step lets the sauce thicken and helps the layers set so you can get cleaner portions when serving.

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The smoked Gouda is truly what makes this dish special. I discovered this combination accidentally when I ran out of cheddar one Thanksgiving and used what I had on hand. Now I actually buy extra Gouda just to ensure I have enough for this recipe during the holidays.

Make Ahead and Storage

This dish shines as a make-ahead option. You can assemble the entire casserole up to a day before baking, cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes beforehand to take the chill off, then bake as directed, adding about 10-15 minutes to the cooking time if still cold.

Ingredient Substitutions

While the smoked Gouda provides a distinctive flavor, you can substitute smoked cheddar or even regular Gouda mixed with a teaspoon of liquid smoke if necessary. The Asiago can be replaced with Parmesan or aged Gruyère for a similar sharp, nutty quality.

Serving Suggestions

This scalloped sweet potato dish pairs beautifully with roasted meats like turkey, ham, or prime rib, making it perfect for holiday tables. For a stunning vegetarian meal, serve alongside a wild mushroom ragout and roasted Brussels sprouts.

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This dish is an absolute crowd-pleaser during the holidays or special occasions. With its balance of bold flavors and comforting textures, it's guaranteed to become a regular feature on your table.

Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes! You can assemble the entire dish up to 24 hours ahead and refrigerate covered. Add about 10-15 minutes to the baking time if cooking straight from the refrigerator. You can also partially bake it for 45 minutes, cool completely, refrigerate, and finish baking for 30-40 minutes before serving.

→ What can I substitute for the smoked gouda?

If smoked gouda isn't available, try using regular gouda with a teaspoon of liquid smoke added to the cream mixture. Alternatively, smoked cheddar, fontina, or gruyère offer excellent flavor profiles that work well with sweet potatoes.

→ How thin should I slice the sweet potatoes?

Aim for approximately ⅛-inch thickness for optimal cooking. A mandoline slicer is helpful for achieving consistent, thin slices that will cook evenly. If cutting by hand, use a sharp knife and try to maintain consistent thickness.

→ Can I make this dish dairy-free?

Yes, you can substitute plant-based alternatives for the dairy components. Use dairy-free cheese alternatives (cashew-based works well), coconut cream instead of heavy cream, vegan butter, and a mixture of plant-based milk and dairy-free yogurt to replace the milk and sour cream.

→ How do I know when the dish is fully cooked?

The dish is done when the top is well-browned, the cheese is bubbling around the edges, and a knife inserted into the potatoes meets no resistance. If the top browns too quickly before the potatoes are tender, cover loosely with foil for the remainder of cooking time.

→ What main dishes pair well with these sweet potatoes?

This rich side pairs beautifully with simpler protein mains like roasted chicken, grilled pork tenderloin, or prime rib. For a vegetarian meal, serve alongside a fresh green salad with acidic vinaigrette to balance the creaminess of the potatoes.