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cheesy scalloped potatoes

Cheesy Scalloped Potatoes with a Smoky Twist You'll Love

These cheesy scalloped potatoes feature smoky gouda and chipotle, perfect for elevating your holiday table.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large sweet potatoes Can substitute with russet potatoes for a different flavor.
For the Sauce
  • 4 tablespoons salted butter Use vegan butter for a dairy-free version.
  • 4 tablespoons flour Ensure it's gluten-free if necessary.
  • 2 cups milk Cashew milk can be used for a dairy-free option.
  • 2 cups smoked gouda cheese Sharp cheddar cheese can be used for a tangier taste.
  • 2 tablespoons chipotle chiles in adobo sauce Adjust based on desired spiciness.
  • 1 teaspoon garlic powder Fresh garlic can be used if preferred.
  • 1 teaspoon kosher salt Taste the sauce for seasoning.
  • 1 teaspoon freshly ground black pepper Adjust to taste.
For the Topping
  • 1/2 cup parmesan cheese Omit for a dairy-free version.
  • 1 tablespoon fresh chopped parsley For garnish.

Equipment

  • mandolin slicer
  • medium saucepan
  • 8×8-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C). Prepare an 8x8 inch baking dish with non-stick spray.
  2. Peel and thinly slice the sweet potatoes using a mandolin slicer to about 1/8-inch thickness. Arrange the slices in the baking dish.
  3. In a medium saucepan, melt the salted butter over medium heat. Whisk in the flour and cook for about 2 minutes until lightly golden. Gradually add the milk while whisking continuously until thickened, about 5 minutes.
  4. Stir in the smoked gouda cheese until melted and creamy. Mix in the chipotle chiles, garlic powder, salt, and pepper to taste.
  5. Pour the cheese sauce over the arranged sweet potatoes, ensuring each slice is covered.
  6. Cover the baking dish tightly with aluminum foil and bake for 45 minutes to 1 hour until the sweet potatoes are tender.
  7. Remove the foil and sprinkle parmesan cheese over the dish. Broil for 1-2 minutes until the cheese is golden brown.
  8. Garnish with freshly chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 20000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This dish can be prepared a day in advance. Store leftovers in an airtight container for up to 3 days.

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