Scalloped Sweet Potatoes (Print Version)
# Ingredients:
01 -
3 large Sweet Potatoes, sliced into 1/8-inch rounds.
02 -
3 tbsp Salted Butter.
03 -
¼ cup All-purpose Flour (or whole wheat or gluten-free 1:1).
04 -
2 cups Milk (skim, 2%, or whole).
05 -
8 oz Smoked Gouda Cheese, shredded (about 2 cups).
06 -
3-4 tbsp Sauce from a can of Chipotle Chiles in Adobo.
07 -
1 tsp Garlic Powder.
08 -
1¼ tsp Kosher Salt (plus more to taste).
09 -
Freshly Ground Black Pepper.
10 -
2 oz Smoked Gouda, shredded (for topping, about ½ cup).
11 -
¼ cup Grated Parmesan Cheese.
12 -
Fresh Chopped Parsley (for garnish).
# Instructions:
01 -
Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking pan.
02 -
Arrange the sliced sweet potatoes in three tight, slanted rows within the prepared pan.
03 -
To make the sauce, melt butter in a saucepan over medium heat. Whisk in the flour until smooth and gradually add milk, whisking continuously to avoid lumps. Cook until the sauce thickens.
04 -
Stir in the shredded smoked gouda, chipotle sauce, garlic powder, kosher salt, and freshly ground black pepper. Adjust the seasoning to taste.
05 -
Pour the sauce evenly over the arranged sweet potatoes in the pan.
06 -
Cover the pan with foil and bake for 45 minutes to 1 hour, or until the sweet potatoes are tender.
07 -
Remove the foil, sprinkle with the remaining shredded gouda and grated parmesan cheese, then broil until the cheese is bubbly and golden brown.
08 -
Garnish with fresh chopped parsley before serving.
# Notes:
01 -
This creamy, smoky scalloped sweet potato dish is perfect for holiday gatherings.
02 -
Using chipotle sauce adds a hint of heat and a rich smoky flavor that complements the gouda cheese.
03 -
Broiling at the end ensures a bubbly, golden-brown cheesy topping.