If you’re looking for something a little new and different to make for the holidays, serve as a side dish for dinner or even brunch, then I’ve got the recipe for you.
These cheesy scalloped sweet potatoes are made with a creamy gouda cheese and chipotle chile sauce for a hint of heat and smoky flavor.
This recipe was inspired by Abra’s old roommate Kiltie, or as we like to call her Kilter Krocker. She’s basically the savory version of Betty Crocker and ridiculously adorable. After Thanksgiving a couple of years ago, Abra told me about these fabulous smoky chipotle gouda scalloped sweet potatoes that Kiltie made for their Friendsgiving party.
I haven’t stopped thinking about these sweet potatoes since, so I recreated them with a few slight tweaks they came out amazingly delicious. Your next side dish for your Thanksgiving menu, perhaps?!
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What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes often use cheese, cream and sliced potatoes. On the other hand, potatoes au gratin usually have cheese between each layer and breadcrumbs on top; oftentimes they also are made with very thinly sliced potatoes. In my opinion, it doesn’t matter if you call them sweet potatoes au gratin or scalloped sweet potatoes, because they’re going to be delicious either way.
Everything you’ll need to make these scalloped sweet potatoes
You’re going to love how simple the ingredients are for this recipe. Sweet potatoes, cheese, some chipotle chiles, and BOOM, you’ve got yourself an epic side dish. Here’s everything you’ll need:
- Sweet potatoes: we’re slicing up 3 large sweet potatoes into these cute little rounds.
- Butter & flour: you’ll start by making your sauce with butter and flour, which will help to thicken it up. Feel free to use gluten free flour to keep the recipe gluten free.
- Milk: feel free to use any milk you’d like to give the sauce creaminess.
- Cheese: I love how unique and delicious smoked gouda cheese makes these scalloped sweet potatoes, but feel free to use shredded sharp cheddar for a more traditional flavor.
- Chipotle chiles: for an extra kick of smoky flavor you’ll add the sauce from a can of chipotle chiles. It’s not spicy!
- Garlic: don’t forget some fresh garlic for added flavor.
- Spices: we’re just using plenty of salt and pepper to taste to bring out all of the other flavors.
- To garnish: I like to top these potatoes with a little fresh parsley.
Can I make them vegan or dairy free?
Sure! Feel free to use vegan butter, dairy free milk (I like cashew milk for this recipe for extra creaminess), and your favorite vegan cheese to make this recipe both vegan and dairy free.
Jazz up your scalloped sweet potatoes
There are a few easy ways you can really make these potatoes your own! Here’s what I suggest:
- Add bacon or ham. Make them extra savory by adding 6-8 ounces of cooked, chopped bacon or ham to the cheese sauce or onto the potatoes before pouring the sauce.
- Switch up your cheeses. As I mentioned, feel free to swap the smoked gouda for a sharp cheddar or even your favorite spicy cheese. The chipotle chile sauce is also optional if you’re not a fan of that smoky flavor.
- Add a little crunch. If you want a crunchy topping, add some breadcrumbs or even crushed up Ritz crackers to the top after pouring the cheese sauce.
Don’t forget these tips for au gratin or scalloped sweet potatoes
- Evenly slice your sweet potatoes. Do your best to make sure your sweet potato slices are even and about 1/8 inch thick so that they cook evenly. A mandolin makes this super easy!
- Don’t squish them. You don’t want the sweet potato slices to be overly tight, so make sure you leave enough space so the slices are slightly slanted.
- Shred the cheese. Do this by hand instead of using pre-shredded. It will melt much better because pre-shredded cheeses contain stabilizers.
- Season as needed. When you’re done mixing together your gouda cheese sauce, be sure to taste it and add more salt and pepper as you see fit. Everyone has a slightly different preference for saltiness, so you be the judge and remember it’s coating lots of potatoes.
How to make scalloped sweet potatoes
- Prep your sweet potatoes. Slice 3-4 large sweet potatoes into 1/8th inch thick rounds and layer in slanted rows in a greased 8×8 inch pan. You don’t want to pack them overly tight so that they stand up in straight rows — slanted is best!
- Make the sauce. Make your cheesy gouda chipotle sauce by combining butter, flour and milk of choice in a saucepan until it resembles a creamy gravy. Stir in gouda cheese and chipotle chile sauce then pour over sweet potatoes. Cover with foil and bake for 45 minutes or until sweet potatoes are fork tender.
- Top, bake & serve. Add a little more cheese on top, then broil until bubbly. Garnish the scalloped sweet potatoes with parsley. Serve immediately!
Make them ahead of time
You can absolutely make these scalloped sweet potatoes a day ahead of time! Simply pour the sauce over the sweet potatoes as directed, then cover the potatoes with foil and instead of baking, place in the fridge until ready to bake.
Storing & reheating tips
- To store: simply store these scalloped sweet potatoes in the refrigerator in individual, airtight containers or cover the entire pan and place it in the refrigerator. They’ll stay good for up to 5 days.
- To reheat: reheat individual portions in the microwave or place the pan back in the oven until heated through.
More healthy side dishes you might like
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If you make these chipotle gouda scalloped sweet potatoes, please take the time to leave a comment below and rate the recipe, it helps us and other readers know how you liked the recipe. Thank you!
Chipotle Gouda Scalloped Sweet Potatoes
Incredible chipotle gouda scalloped sweet potatoes made with smoked gouda cheese and a kick of heat from chipotle chile sauce. You’ll love this easy side dish for holiday brunches, dinners, and more! Easily gluten free and simple to make.
Ingredients
- For the sweet potatoes:
- 3 large sweet potatoes, sliced into 1/8th inch thick rounds
- For the sauce:
- 3 tablespoons salted butter (or sub vegan butter)
- ¼ cup flour (whole wheat, all purpose, or gluten free 1:1 flour will all work)
- 2 cups milk (skim, 2% or whole milk)
- 8 ounces smoked gouda cheese OR sharp cheddar cheese, shredded (about 2 cups)
- 3-4 tablespoons sauce from the can of chipotle chiles in adobo sauce, depending how spicy you like it
- 1 teaspoon garlic powder
- 1 ¼ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- For topping:
- 2 ounces smoked gouda (or sub sharp cheddar), shredded (about 1/2 cup)
- ¼ cup grated parmesan
- To garnish:
- Fresh chopped parsley
Instructions
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Preheat oven to 375 degrees F. Spray an 8×8 inch pan with nonstick cooking spray or grease with butter or oil.
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Arrange sweet potatoes: Place sliced sweet potatoes in three tight slanted rows as indicated in the photos. You don’t want them to be overly tight, make sure you leave enough space so the sweet potato slices are slightly slanted.
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Make the sauce: add in 3 tablespoons of butter and place over medium heat. Once butter melts, whisk in the flour and cook for 10-20 seconds until a paste forms, then very slowly add 2 cups of the milk, while you continue to whisk away any lumps. You’ll need to whisk pretty vigorously but it should smooth out easily.
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Once smooth, bring mixture to a simmer for a few minutes, stirring every so often until sauce thickens up a bit, similar to a gravy. If it gets too thick, add in a few tablespoons more milk. Taste sauce and add more salt as needed.
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Once thick, turn off the heat and stir in 2 cups shredded gouda cheese (reserving 1/2 cup for later), garlic powder and 3 tablespoons of the sauce from the can of chipotle chiles. Season with freshly ground salt and pepper, to taste. After tasting the sauce, you can decide if you want to kick it up a notch and add in 1 more tablespoon of the chipotle sauce. I definitely recommend it!
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Pour the sauce evenly over the sweet potatoes to cover them. Don’t worry, the sauce will get nice and creamy while baking.
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Cover the pan with foil, then bake for 45 minutes-1 hour. The sweet potatoes are done when the middle sweet potatoes can be easily pierced with a fork.
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Once they are done baking, remove the foil, sprinkle ½ cup remaining gouda cheese and 1/4 cup parmesan cheese on top, then turn on the broiler in your oven and broil on high for 1-2 minutes (watching carefully so they don’t burn!) or until cheese is nice and melted and slightly golden brown. Remove from oven and garnish with fresh chopped parsley. Enjoy!
Recipe Notes
Instead of gouda, feel free to use sharp cheddar cheese.
I think adding cooked chopped bacon to these potatoes would be amazing, or even sprinkling a few bacon bits on top for additional flavor!
Nutrition
Serving: 1serving (based on 8)Calories: 254calCarbohydrates: 19.4gProtein: 12.5gFat: 13.7gSaturated Fat: 9.4gFiber: 1.9gSugar: 4.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 14th, 2019, and republished on November 15th, 2023.
