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Sweet Potato Gratin with Smoked Gouda and Rosemary

Creamy Sweet Potato Gratin with Smoked Gouda and Rosemary

Explore the comforting flavors of Sweet Potato Gratin with Smoked Gouda and Rosemary, a creamy and hearty side dish perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 3 pounds Sweet Potatoes peeled and sliced into ⅜” rounds
  • 4 tablespoons Butter can be swapped with olive oil for a dairy-free option
  • 4 cloves Garlic freshly minced
  • 1 medium Red Onion finely diced
  • 1/4 cup All-Purpose Flour can be substituted with gluten-free flour
  • 2 cups Heavy Cream consider coconut cream for dairy-free option
  • 1 cup Half and Half whole milk can replace it
  • 2 tablespoons Fresh Rosemary or dried rosemary as an alternative
  • 1 teaspoon Smoked Paprika can be substituted with regular paprika
  • 1 teaspoon Ground Sage optional, but recommended
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Freshly Grated Nutmeg freshly grated preferred
For the Cheesy Layer
  • 1 cup Asiago Cheese shredded or grated
  • 1 cup Smoked Gouda Cheese shredded or grated
  • 1 cup Colby Jack Cheese shredded or grated

Equipment

  • Oven
  • Large saucepan
  • Baking dish
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Melt butter in a saucepan over medium heat, add garlic and onion, cooking until onion is soft, about 5 minutes.
  3. Sprinkle flour into the saucepan; stir and cook for about 1 minute to create a roux. Gradually whisk in heavy cream and half and half, stirring for 3-4 minutes until slightly thickened.
  4. Remove from heat and mix in asiago cheese, rosemary, smoked paprika, sage, salt, pepper, and nutmeg.
  5. Peel sweet potatoes and slice into ⅜” rounds. Arrange slices on a cutting board for layering.
  6. Grease a baking dish with butter and layer the sweet potatoes in a circular pattern, slightly overlapping each round.
  7. Pour the cheesy sauce over the sweet potatoes, ensuring every layer is covered. Top with the remaining cheeses.
  8. Cover with foil and bake for 45-50 minutes until tender. Uncover for an additional 15-20 minutes until golden-brown on top.
  9. Let the gratin rest for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 12000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

For best results, slice sweet potatoes evenly and allow the sauce to cool slightly before adding cheese to prevent clumping. Cover with foil during the first half of baking to avoid over-browning.

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