Sweet Potato Gratin Smoked Gouda (Version for Printing)
Tender sweet potatoes baked with three cheeses and fresh rosemary for a creamy, aromatic side dish.
# Ingredients You’ll Need:
→ Main
01 -
1.4 kg sweet potatoes, peeled, rinsed, thinly sliced into 3 mm rounds
→ Sauce
02 -
60 g unsalted butter
03 -
2 garlic cloves, minced or pressed
04 -
1 small red onion, finely diced
05 -
1 tablespoon all-purpose flour
06 -
240 ml heavy cream
07 -
240 ml half and half or whole milk
08 -
8 g finely chopped fresh rosemary leaves
09 -
1 teaspoon smoked paprika
10 -
0.25 teaspoon ground sage
11 -
0.5 teaspoon kosher salt
12 -
0.25 teaspoon freshly ground black pepper
13 -
0.25 teaspoon freshly grated nutmeg
→ Cheese Blend
14 -
33 g asiago cheese, grated
15 -
113 g smoked gouda cheese, shredded (divided use)
16 -
113 g Colby Jack cheese, shredded (divided use)
# How to Make It:
01 -
Set oven to 200°C and allow to fully preheat.
02 -
Melt butter in a large saucepan over medium heat. Add minced garlic and diced red onion; cook, stirring occasionally, until softened, about 5 minutes.
03 -
Sprinkle in flour and stir continuously for 1 minute until combined.
04 -
Gradually whisk in heavy cream and half and half (or whole milk) until smooth. Increase heat to medium-high, cook 3–4 minutes, stirring occasionally, until sauce slightly thickens and just starts to bubble. Immediately turn off heat.
05 -
Stir in asiago cheese, chopped rosemary, smoked paprika, ground sage, salt, black pepper, and nutmeg. Remove from heat and cool to room temperature.
06 -
While sauce cools, slice peeled sweet potatoes into 3 mm rounds using a mandoline slicer or sharp knife.
07 -
Lightly grease a 23 x 33 cm baking dish. Arrange sweet potato rounds in a circular or overlapping pattern.
08 -
Once sauce is at room temperature, stir in half of the Colby Jack and half of the smoked gouda cheese. The cheese will remain partially unmelted.
09 -
Pour creamy cheese sauce evenly over the sweet potatoes. Alternatively, toss potato slices with cheese sauce before transferring to the baking dish. Top with remaining Colby Jack and smoked gouda cheeses.
10 -
Cover dish tightly with aluminum foil. Bake for 45–50 minutes, until potatoes are tender and easily pierced with a paring knife.
11 -
Remove foil and bake uncovered for an additional 15–20 minutes, until gratin is golden brown on top. For deeper colour, extend baking time or broil briefly, monitoring closely.
12 -
Allow gratin to rest 10–15 minutes prior to serving warm.
# Extra Tips:
01 -
Mandoline slicer ensures uniformly thin sweet potato slices for even cooking.
02 -
Allowing the cooling of the sauce prior to mixing prevents melting of cheese shreds, creating a layered, textured gratin.
03 -
Broiling at the very end adds extra golden crust if desired; monitor closely to prevent burning.