Description
Tender sweet potato rounds baked in a creamy smoked Gouda cheese sauce with smoky chipotle adobo heat, then topped with Gouda and Parmesan and broiled until golden.
Ingredients
Scale
- 3 large sweet potatoes, scrubbed and sliced into 1/8-inch rounds
- 3 tablespoons salted butter
- 1/4 cup all-purpose flour, whole-wheat flour, or gluten-free 1-to-1 flour
- 2 cups milk
- 8 ounces smoked Gouda cheese, shredded, about 2 cups
- 3 to 4 tablespoons adobo sauce from canned chipotle chiles
- 1 teaspoon garlic powder
- 1 1/4 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 ounces smoked Gouda cheese, shredded, about 1/2 cup
- 1/4 cup grated Parmesan cheese
- Fresh chopped parsley, for garnish
- Nonstick cooking spray, butter, or oil, for greasing the baking dish
Instructions
- Preheat the oven to 375°F. Grease an 8-inch square baking dish with nonstick cooking spray, butter, or oil.
- Arrange the sweet potato rounds in three tight, slightly slanted rows. Leave a little space between the slices so the sauce can flow around them.
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 10 to 20 seconds, until a smooth paste forms.
- Slowly pour in the milk while whisking vigorously to remove any lumps.
- Bring the mixture to a gentle simmer and cook for several minutes, stirring often, until it thickens to a light gravy consistency. Add a small splash of milk if the sauce becomes too thick.
- Remove the saucepan from the heat. Stir in 8 ounces of shredded smoked Gouda, 3 tablespoons adobo sauce, garlic powder, kosher salt, and black pepper.
- Taste the sauce and stir in the remaining tablespoon of adobo sauce for additional heat, if desired.
- Pour the cheese sauce evenly over the arranged sweet potatoes.
- Cover the baking dish tightly with foil and bake for 45 to 60 minutes, until the center sweet potato slices can be pierced easily with a fork.
- Remove the foil and sprinkle the remaining 2 ounces smoked Gouda and the Parmesan cheese over the top.
- Broil on high for 1 to 2 minutes, watching closely, until the cheese melts and turns lightly golden.
- Remove the casserole from the oven, garnish with fresh chopped parsley, and rest for 10 minutes before serving.
Notes
- Use uniformly thin, 1/8-inch sweet potato slices so they cook evenly.
- Start with 3 tablespoons of adobo sauce for moderate heat, then add the fourth tablespoon after tasting.
- Use cashew milk from a carton for a lighter sauce with a mild, creamy flavor.
- Sharp cheddar cheese can replace the smoked Gouda.
- Cooked chopped bacon or bacon bits may be added for extra savory flavor.
- For a gluten-free version, use gluten-free 1-to-1 flour and verify that all packaged ingredients are certified gluten free.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat covered in a 350°F oven until hot, or microwave individual portions in 30-second intervals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 254
- Sugar: 4.5
- Sodium: 690
- Fat: 13.7
- Saturated Fat: 9.4
- Unsaturated Fat: 3.8
- Trans Fat: 0.3
- Carbohydrates: 19.4
- Fiber: 1.9
- Protein: 12.5
- Cholesterol: 49