A savory sweet potato recipe that will have them coming back for thirds, this Sweet Potato Gratin with Smoked Gouda and Rosemary is loaded with 3 kinds of cheese, fresh rosemary and creamy sweet potatoes. Perfect for Thanksgiving!
JUMP TO RECIPEThis sweet and savory Sweet Potato Au Gratin with Rosemary and Asiago-infused sauce is a truly delicious choice for the holidays. With thinly sliced sweet potatoes layered with Smoked Gouda and Colby Jack cheese, baked until golden brown- this show stopping side dish is the perfect compliment to your holiday spread!
This recipe is simple and flavorful, made easy by using a mandoline slicer to get the perfect thickness on the sweet potatoes so they cook evenly.
Table of Contents
- Why you'll love this recipe
- Ingredient Notes
- How to Make Sweet Potato Gratin
- Tips and Tricks
- Storing and Reheating
- Frequently Asked Questions
- More Potato Dishes
Why you'll love this recipe
It's Sweet AND Savory. I know a lot of people love a sweet potato casserole that's well... sweet. And while those are delicious, there is something to be said about a savory sweet potato preparation. It lets the natural sweetness of the potatoes shine through.
SO MUCH FLAVOR. With fresh rosemary, dried spices, and 3 kinds of cheese, this Sweet Potato Gratin packs some serious flavor! The sauce is flavored with fresh chopped rosemary, smoked paprika, dried sage, and Asiago, Colby Jack, and Smoked Gouda cheeses, for a smoky-savory flavor bomb that has Fall dinner written all over it!
Feeds a (very happy) crowd. This Gratin uses 3 pounds of sweet potatoes, and a rich and decadent sauce, so it's the perfect side for a larger crowd.
It's unique. The fun and funky blend of cheese and the fresh rosemary give these Scalloped Sweet Potatoes a truly unique flavor profile, perfect for when you want to try something new at your Thanksgiving table.
Ingredient Notes
Sweet potatoes. THIN slices are key here. Too thick, and the potatoes won't cook evenly. You want to aim for slices that are about ⅛" thick. You can use a mandoline slicer to easily achieve this, or a sharp chef's knife if you've got great knife skills! Be sure to get them uniform and thin, so they cook evenly. I love using the mandoline slicer, as it makes for super thin, uniform slices, and cuts down significantly on prep time.
Fresh rosemary. The herby flavor from the fresh stuff can't be replicated with the dry stuff. You'll add the fresh rosemary to the hot sauce right before cooling, to really bloom its flavor. It also makes a beautiful garnish for the dish on your holiday table. I highly recommend splurging for the fresh for this recipe!
Heavy cream and half and half, as the base of the sauce. This combo gives the sauce a rich, mildly sweet flavor.
Smoked paprika, ground sage and freshly grated nutmeg. These add a smoky, earthy and well rounded flavor to the sauce for the gratin, and give it savory edge.
About the cheeses
Asiago cheese. This aged cheese gives a sharp, nutty flavor to the sauce. You'll stir it into the hot sauce along with the rosemary and dried herbs right before cooling. I like Belgioioso.
Smoked gouda cheese. This cheese is the star of the show, and adds a great smoky flavor and richness to the gratin. You'll add half to the cooled sauce, and top the gratin with the rest before baking. Smoked Gouda is a smooth, buttery and creamy cheese that is lightly smoked to give it great flavor.
Colby Jack cheese. A semi-hard American cheese marbled with a combination of Colby and Monterey Jack cheeses, this cheese has great meltability, and pairs perfectly with the sharper flavors of the Smoked Gouda and Asiago cheese. My favorite is Cabot.
How to Make Sweet Potato Gratin
Tips and Tricks
Slicing the sweet potatoes. The key to perfectly cooked sweet potatoes in this gratin is keeping them uniformly thin. To do this, I highly recommend using a mandoline slicer. Using a mandoline slicer will give you perfectly uniform slices, so they cook evenly. This simple Oxo Good Grips Mandoline Slicer comes with a hand guard too, so you can slice all the way to the end, all while keeping your fingers protected.
Be cool. After you prepare the sauce, allow it to fully cool before adding the shredded cheese. This will keep it from combining and becoming too thick.
Keep it covered. To make sure your sweet potatoes don't brown too much while you wait for the potatoes to become tender, keep the dish covered with foil in the initial part of baking. This traps the heat as well, and allows the potatoes to get nice and soft. Be sure to check them with a pairing knife, and if it easily slides through the potato slices, you're ready to uncover and get nice browning.
Broil for extra browning. If your potatoes are done to your liking, but aren't as browned and beautiful as you would like, you can give them a quick blash under your oven's broiler to help brown the cheese. Just keep an eye on things and check frequently to prevent burning!
Sweet Potato Gratin with Smoked Gouda and Rosemary
Equipment
- 9"x13" large ceramic baking dish
- aluminum foil
- mandoline slicer (optional but recommended)
Ingredients
- 3 lbs sweet potatoes- peeled, rinsed, and thinly sliced into ⅛” rounds , (mandoline slicer preferred)
- 4 tablespoon butter
- 2 cloves garlic, minced or pressed
- 1 small red onion, finely diced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup half and half, or whole milk
- ½ tablespoon finely chopped fresh rosemary leaves
- 1 teaspoon smoked paprika
- ¼ teaspoon ground sage
- ½ teaspoon Diamond Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- ⅓ cup grated asiago cheese
- 1 cup smoked gouda cheese, shredded (divided)
- 1 cup Colby Jack cheese, shredded (divided)
Instructions
- Preheat oven to 400 degrees f. 2. Melt butter in a large saucepan over medium heat. 3. Add garlic and onions, and cook stirring occasionally until softened, about 5 minutes. 4. Add the flour and stir well to combine. Cook 1 minute, stirring occasionally. 5. Slowly whisk in the heavy cream ad half and half to combine. 6. Bring heat to medium-high and cook 3-4 minutes, stirring occasionally until slightly thickened, and starting to bubble. Immediately turn off heat. 7. Stir in asiago cheese, fresh chopped rosemary, smoked paprika, ground sage, salt, pepper and nutmeg. Remove from heat and allow to cool to room temperature. 8. While your sauce cools, peel potatoes, and and slice thinly (about ⅛”) with a mandolin slicer or sharp knife. 9. Grease a baking dish with butter or cooking spray, and arrange the potatoes in a circular pattern. (If lying flat, set aside and toss well with prepared sauce before adding to the dish). 10. Once sauce is fully cooled, stir in half of the Colby Jack cheese and half of the smoked gouda cheese to combine. It will not melt, and that’s ok! 11. Pour sauce over potatoes in casserole dish (or stir together with potatoes if lying flat), and top with remaining Colby Jack and Smoked gouda cheeses. 12. Cover dish tightly with foil, and bake in preheated oven for 45 -50 minutes, or until potatoes are tender and easily pierced with a a pairing knife (it should slide through with no resistance). 13. Once potatoes are tender, remove foil and bake an additional 15-20 minutes, until golden brown. Let rest 10-15 minutes, and serve warm.Note: If you want extra browning, bake a bit longer uncovered or briefly broil if your dish is broiler safe and keep a close eye on it.
Notes
Storing and Reheating
To store, cover the dish tightly with plastic wrap, or transfer the leftovers to an airtight container, and store in the refrigerator for up to 3 days.
To reheat a previously baked casserole, cover it tightly with heavy duty foil, and reheat on a low temperature for about 30 minutes, until warmed through. Ideally 350 degrees. Check on it periodically to make sure it isn't overcooked.
Frequently Asked Questions
Can I make the Scalloped Potatoes in advance?
Yes you can! You can layer them up and cover them for a few hours prior to baking.
Can I prep the potatoes ahead of time?
You can cut the potatoes a few hours ahead, just be sure to put them in a bowl of cold water to keep them from turning brown until you're ready to assemble and bake, and dry them well.
What kind of baking dish should I use?
I prefer to use a ceramic baking dish for this recipe, but you can use a rectangular or oval dish if you like. A large cast iron skillet would also work great!
Can I use a different kind of cheese?
Yes! Here are some great swaps you can try:
Use grated parmesan or Pecorino Romano cheese in place of the Asiago cheese.
Swap the Colby Jack for Mild Cheddar.
Try some Fontina in place of the Smoked Gouda if you aren't a fan of smoky flavor.
More Potato Dishes
Try my tasty Chipotle Mashed Sweet Potatoes for an easy and delicious weekday side!
Whip up a batch of my creamy and decadent Browned Butter Boursin Mashed Potatoes!
Get fancy and try my irresistible Duck Fat Roasted Potatoes!
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Laura Pollard says
Great combo of flavors that really did come together well, but you definitely need to be stirring your cornstarch into hot liquid. I followed the directions, as I thought maybe there was a reason for it; what I ended up with was grainy globs of cornmeal in an otherwise wonderful dish (that wasn’t cheap, and did require some time in cutting and grating). This would be much better if the sauce was prepared on the stove, and you could add cornstarch slurry or just flour, instead, and end up with a rich sauce that will be thick, not separate, and not leave nasty little cornstarch globs all over your casserole. I took it upon myself to place foil over the top for the first hour of baking to avoid the cheese being burnt to a crisp, and unwrapped for the final half hour, which worked well.
Sharon Farnell says
Hi Laura,
Im glad you liked the flavors, and I'm sorry to hear that the cornstarch was lumpy for you. Did you whisk it very well until completely dissolved? I would not recommend adding the cornstarch to hot liquid, as it would result in more clumping.