Sweet Potato Gratin Smoked Gouda

This Sweet Potato Gratin with Smoked Gouda and Rosemary is the kind of comforting side dish everyone anticipates all year long. With layers of thinly sliced sweet potatoes tucked beneath a creamy cheese sauce and plenty of herby flavor, it is a guaranteed showstopper for fall gatherings or whenever you want something extra special. Sometimes I make it just because the craving hits and it has never lasted more than a day in my house.

I first brought this gratin to a big Thanksgiving family dinner and someone actually scraped the pan clean before dessert appeared. Since then it has been requested by name every single holiday.

Ingredients

• Sweet potatoes: They bring natural sweetness and vibrant color For best flavor pick firm ones with smooth skins and no bruises
• Butter: Makes the sauce rich and gives the topping a golden crust Choose unsalted to control the saltiness
• Garlic: Two cloves for subtle depth Fresh is best but paste works in a pinch
• Red onion: Delicate flavor and a little color Chop fine for even cooking and a silky bite
• All purpose flour: Thickens the sauce Just a tablespoon is enough
• Heavy cream: Makes the gratin luxuriously creamy Whole milk is a fine swap for half and half
• Half and half: Adds texture and lightness You can sub whole milk if needed
• Fresh rosemary: Gives a piney freshness to balance the cheese Use freshly chopped for bold aroma
• Smoked paprika: Adds warmth and subtle smokiness
• Ground sage: Earthy undertones and holiday spirit
• Kosher salt: Brings all the flavors into focus Diamond Crystal is especially easy to sprinkle evenly
• Black pepper: Use fresh cracked for best results
• Nutmeg: A pinch of freshly grated nutmeg brings complexity Do not skip it
• Asiago cheese: Salty tang and extra savory Pick a block to grate yourself for the best melt and taste
• Smoked gouda: Irresistibly smoky creamy and melty Use about half in the sauce and half on top for best layering
• Colby Jack cheese: Melts smoothly and adds classic American gratin gooeyness

Instructions

Preheat Oven:

Set your oven to four hundred degrees fahrenheit and let it get hot while you prep the rest

Sauté Aromatics:

Melt butter in a large saucepan over medium heat Add garlic and red onion Cook gently for five minutes stirring occasionally until the onion is deeply softened and smells sweet

Make Roux:

Add flour to the cooked onions Stir thoroughly to coat everything and cook one minute This toasts out raw flour flavor and ensures a smooth sauce

Create Cheese Sauce:

Slowly whisk in heavy cream and half and half Turn the heat to medium high and stir for three to four minutes until the mixture is steaming and just starting to bubble It should look slightly thick Turn off heat

Build Flavor:

Working quickly stir asiago cheese rosemary smoked paprika sage salt black pepper and nutmeg into the hot sauce Mix well until everything is melded in Set the sauce aside to cool to room temperature

Prepare Sweet Potatoes:

While sauce cools peel the sweet potatoes and slice very thin about one eighth inch thick Use a mandoline slicer for speed and even size

Arrange Potatoes:

Butter or spray a large baking dish Arrange half the sliced potatoes in a neat circular or overlapping pattern all over the bottom If you prefer a rustic look simply toss them all together with the sauce in the next step

Finish Sauce:

Stir in half the shredded Colby Jack and half the smoked gouda into the cooled cheese sauce It will look thick and clumpy That is just right

Combine Potatoes and Sauce:

If you arranged potatoes in the dish pour all the sauce evenly over them If you tossed them together add everything to the baking dish Smooth the top

Add Cheese Topping:

Scatter the remaining Colby Jack and smoked gouda over the top for golden bubbling coverage

Bake Covered:

Cover snugly with foil and bake on the center rack for around forty five to fifty minutes The potatoes should be very tender when poked with a paring knife

Finish Baking Uncovered:

Remove foil and return to the oven for fifteen to twenty minutes until the top is richly golden brown and bubbly Let the gratin rest for ten to fifteen minutes before serving This helps the sauce thicken up

Optional Browning:

If you like a crispier top finish under the broiler for a minute or two Watch closely to avoid burning

Rosemary is my secret weapon here Every time I chop it my whole kitchen suddenly feels festive and cozy I also remember how my daughter once insisted on standing on a chair to help lay out every single slice of sweet potato She still calls it the cheesy potato cake

Storage Tips

Cool leftovers completely before covering and refrigerating They keep well for up to three days Reheat individual servings in the microwave or cover the whole dish and warm in a low oven This gratin does not freeze as well because creamy sauces can break but it holds up nicely in the fridge for a few days

Ingredient Substitutions

You can use Yukon Gold potatoes instead of sweet potatoes for a more classic flavor Any melting cheese you love can stand in for Colby Jack or smoked gouda Try mozzarella for extra stretch or sharp cheddar for depth Dairy free versions can work with plant based butter and non dairy milk but be sure to use a good melting vegan cheese and thicken the sauce carefully

Serving Suggestions

Serve this gratin as the centerpiece of a vegetarian meal alongside garlicky greens or roast chicken For holiday gatherings it is unbeatable with turkey or ham You can even use leftovers the next day with fried eggs or tucked into sandwiches

Cultural Historical Context

Gratins are a French tradition for using up potatoes and stretching cheese Every region has its own twist The smoked gouda in this recipe gives a modern touch while the combination of rosemary and sweet potatoes nods to American autumn celebrations

Seasonal Adaptations

Use butternut squash for a sweeter autumn version Add sautéed leeks or extra garlic for winter flavor Lighten up for spring with thinly sliced zucchini mixed in

Success Stories

Several friends have shared that they made this for Friendsgiving and everyone went back for seconds even those who swear they do not like sweet potatoes I once doubled the recipe and it was still gone by the end of the night

Freezer Meal Conversion

If you want to freeze try assembling the gratin but do not bake it Wrap tightly and freeze before cooking Allow it to thaw in the fridge overnight before baking as directed The sauce might be a bit less creamy but the flavor will still be great

This gratin is comfort food at its best Each bite offers creamy, smoky, and savory layers your crowd will rave about Make it once and you will crave it every season of the year

FAQs for This Recipe

→ What makes smoked gouda ideal in this dish?

Smoked gouda brings a creamy, rich texture and subtle smokiness that complements sweet potatoes and aromatic herbs.

→ Can I use regular potatoes instead of sweet potatoes?

Yes, Yukon Gold or russet potatoes work well if you prefer a more neutral flavor. Adjust baking times as needed.

→ Is it necessary to use three cheeses?

Combining asiago, smoked gouda, and Colby Jack provides depth, creaminess, and a balanced flavor, but you can adapt based on what you have.

→ How can I achieve a crispier top?

Uncover the dish for the last 15-20 minutes of baking or broil briefly, watching closely to prevent over-browning.

→ Can this gratin be made in advance?

Absolutely. Assemble and refrigerate up to a day ahead. Bake when ready, adding extra minutes if chilled.

→ What herbs pair well as substitutes for rosemary?

Thyme or sage can be used for a different herbal flavor profile if rosemary is unavailable.