Description

A smoky, cheesy, and slightly spicy twist on classic scalloped sweet potatoes. Layers of thinly sliced sweet potatoes are baked in a velvety smoked Gouda cheese sauce with chipotle adobo for warmth and depth. A golden, cheesy topping completes this unforgettable holiday or weeknight side dish.

Ingredients

Scale

For the Casserole:

6 large sweet potatoes, sliced into ⅛-inch rounds (peel optional)
6 tbsp salted butter (or vegan butter)
½ cup flour
4 cups milk (whole, 2%, or unsweetened non-dairy milk)
16 oz smoked Gouda, shredded (about 4 cups; block cheese preferred)
6–7 tbsp adobo sauce from canned chipotle chiles (adjust to taste)
2 tsp garlic powder
2½ tsp kosher salt (plus more to taste)
Freshly ground black pepper

For the Topping:

4 oz smoked Gouda (1 cup), shredded
½ cup grated Parmesan

Optional Variations:

Caramelized Onion: Add ½ cup caramelized onions between layers.
Sweet Balance: Stir 1 tbsp maple syrup into the cheese sauce.
Crunchy Top: Sprinkle crushed tortilla chips or crispy fried onions on top.
Tex-Mex Garnish: Fresh cilantro, lime zest, or a drizzle of crema/sour cream.
Add Protein: Layer shredded cooked chicken or black beans for a main dish version.

Instructions

Step 1: Prep Oven & Dish

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish (or two smaller dishes) with butter or non-stick spray.

Step 2: Make the Sauce (Roux)

Melt butter over medium heat in a medium-to-large saucepan.
Whisk in flour and cook 1–2 minutes until pale golden and nutty.

Step 3: Add Milk

Slowly pour in milk while whisking constantly to prevent lumps.
Continue whisking 5–7 minutes until thickened and coating the back of a spoon.

Step 4: Add Flavor & Cheese

Reduce heat to low.
Stir in shredded Gouda, adobo sauce, garlic powder, salt, and pepper until smooth.
Taste and adjust seasoning or chipotle heat as desired.

Step 5: Assemble Casserole

Layer half the sweet potatoes in the dish, overlapping slightly.
Pour half the cheese sauce over the first layer.
Repeat with remaining sweet potatoes and sauce.

Step 6: Add Topping

Sprinkle remaining Gouda and Parmesan evenly over the top.

Step 7: Bake

Cover tightly with foil and bake 40 minutes.
Remove foil and bake uncovered for 25–30 minutes until top is golden, bubbly, and potatoes are tender.

Step 8: Rest & Serve

Let casserole rest 10 minutes before serving to allow sauce to set.
Serve straight from the dish with optional garnishes (parsley, cilantro, lime zest).

Notes

Thin slices: ⅛-inch ensures even cooking and tender layers; a mandoline is ideal.
Roux patience: Cook it properly to avoid raw flour taste and ensure smooth sauce.
Cheese: Always shred from a block; pre-shredded cheese can be grainy.
Make-ahead: Assemble ahead, cover, and refrigerate up to 24 hours. Add 10–15 min to baking.
Freezing: Assemble but do not bake. Wrap tightly and freeze up to 2 months. Thaw 24 hours before baking.