Scalloped Sweet Potatoes Gouda

This sweet and savory scalloped sweet potato creation brings together the rustic smokiness of Gouda cheese and fresh rosemary for an unforgettable flavor combo. It's a modern spin on holiday side dishes that delivers comfort food vibes while still feeling fancy enough for your biggest celebrations.

The first time I made this for Thanksgiving instead of the typical marshmallow-covered sweet potato dish, it started a whole new family tradition. My sweet potato-hating father-in-law shocked everyone by taking seconds and then wanted to know how I made it!

Ingredients

• Sweet potatoes: Go for solid ones with bright orange insides for awesome taste and texture
• Red onions: They bring a touch of sweetness and make the dish prettier with their purple color
• Fresh rosemary: Adds amazing pine-like aroma that cuts the richness – don't swap in dried stuff
• Smoked Gouda: This cheese is the real MVP with its incredible smoky kick – make sure you get actually smoked Gouda
• Asiago cheese: Brings a nutty, sharp flavor that works against the potatoes' sweetness
• Smoked paprika: Boosts the smoky taste and gives everything a gorgeous color
• Ground sage: Adds that earthy fall feeling that makes this dish so cozy
• Garlic powder: Spreads mild garlic flavor throughout every bite
• Heavy cream: Makes everything between the potato layers super rich and delicious
• Sour cream: Its tanginess balances all the sweetness going on
• Cornstarch: Keeps the cream from being too runny so it sticks to the potatoes nicely

Step-by-Step Instructions

Prepare the baking dish:

Get your oven going at 375°F and spray cooking oil all over a big ceramic baking dish around 10×14 inches. Don't forget the sides and corners so nothing sticks when the cheese gets all bubbly and brown.

Create the cheese mixture:

Grab a big bowl and throw in your chopped rosemary, grated smoked Gouda, grated Asiago, smoked paprika, ground sage, garlic powder, salt, and pepper. Mix everything up with your hands or a spoon so all the seasonings spread evenly through the cheese. You'll use half now and half later.

Begin layering:

Put your first layer of thinly sliced sweet potatoes on the bottom of your dish, overlapping them a bit like roof shingles. Try to get them all about the same thickness – a mandoline really helps here and makes sure they'll cook evenly.

Add onions:

Scatter your thin red onion slices over the potatoes. Don't worry about covering every inch since they'll shrink down as they cook.

Add first cheese layer:

Take half of your cheese and herb mix and sprinkle it all around, making sure it goes all the way to the edges.

Continue building layers:

Add another full layer of sweet potato slices, then the rest of your onions, and finish with one more layer of sweet potatoes on top. This gives your dish the structure it needs.

Prepare the cream mixture:

In a big bowl, whisk your milk, sour cream, melted butter, heavy cream, and cornstarch until it's smooth with no lumps. The cornstarch needs to dissolve completely so it can thicken everything up in the oven.

Add cream mixture and final cheese:

Pour all that creamy goodness over your potato layers so it drips down between the slices. Then sprinkle the rest of your cheese mix on top to make a crust that'll get all golden and delicious.

Bake to perfection:

Stick the dish on the middle rack of your oven and let it bake uncovered for 75-90 minutes. You'll know it's ready when the top gets nicely browned with crispy edges and the potatoes are soft enough to easily poke with a fork.

Rest before serving:

Let it sit for at least 15 minutes before digging in. This isn't optional – the sauce needs this time to thicken up so you can serve nice neat portions.

The smoked Gouda really makes this dish stand out. I stumbled on this combo completely by accident when I was out of cheddar one Thanksgiving and just used what was in my fridge. Now I actually buy extra Gouda specifically for this dish during holiday season.

Make Ahead and Storage

This is the perfect do-ahead dish. You can get the whole thing ready up to a day before you need it, wrap it tight with plastic, and stick it in the fridge. When you're ready to cook, just take it out about 30 minutes before baking to warm up a bit. Then cook as normal, but add 10-15 extra minutes if it's still cold from the fridge.

Ingredient Substitutions

While smoked Gouda gives this dish its special taste, you can use smoked cheddar instead. In a pinch, regular Gouda with a teaspoon of liquid smoke works too. Can't find Asiago? Just swap in Parmesan or aged Gruyère for that same nutty sharpness.

Serving Suggestions

These scalloped sweet potatoes go amazingly well with roasted turkey, ham, or prime rib, so they're perfect for holiday dinners. Want a knockout vegetarian meal? Serve them alongside a wild mushroom sauce and some roasted Brussels sprouts.

Everyone goes crazy for this dish at holiday gatherings and special dinners. It hits that perfect spot between fancy and comforting, and I bet it'll become a regular at your family get-togethers too.

Recipe Q&A

→ Can I make this ahead of time?

Absolutely! Prep the whole dish and refrigerate it up to a day ahead. Bake directly from the fridge but add 10-15 extra minutes. You can also partially bake for 45 minutes, cool it completely, and refrigerate. Finish baking for another 30-40 minutes before serving.

→ What can replace smoked gouda?

If you don’t have smoked gouda, regular gouda with a teaspoon of liquid smoke is a great option. Smoked cheddar, fontina, or gruyère are also tasty swaps and work beautifully with sweet potatoes.

→ How thin should sweet potatoes be sliced?

Around ⅛-inch thick slices are ideal for even cooking. Using a mandoline slicer can help keep the cuts consistent. If slicing manually, use a sharp knife and aim for uniform thickness.

→ How can I make this dairy-free?

Yes! Swap the dairy for plant-based alternatives. Use dairy-free cheese (like cashew-based), coconut cream instead of heavy cream, vegan butter, and plant-based milk mixed with dairy-free yogurt to stand in for milk and sour cream.

→ How can I tell when it’s done?

Once the top is browned, the cheese is bubbly, and a knife slides easily into the potatoes, it’s ready! If the top is browning too quickly and the potatoes aren’t tender yet, loosely cover it with foil to finish cooking.

→ What pairs well with this dish?

This creamy dish goes perfectly with simple proteins like roasted chicken, grilled pork, or beef rib. For a vegetarian-friendly option, pair it with a green salad and a sharp, acidic dressing for balance.