Scalloped Sweet Potatoes with Smoked Gouda and Rosemary
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A savory sweet potato recipe that will have them coming back for thirds these Scalloped Sweet Potatoes with Smoked Gouda and Rosemary are sure to be the star of your next family dinner (hint hint: Thanksgiving). With plenty of smoked gouda and asiago cheese, fresh rosemary and creamy sweet potatoes- this side dish is always a crowd pleaser!JUMP TO RECIPE
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Looking for more great side dishes?
Easy, Decadent and Delicious Scalloped Sweet Potatoes
These dreamy and rich Scalloped Sweet Potatoes with Smoked Gouda and Rosemary are a delectable twist on classic scalloped potatoes. Bring this dish to your Thanksgiving table, and you’ll not only upstage the turkey- you’ll put the mashed potatoes and stuffing to shame as well! This side dish is just that good!
A savory sweet potato recipe that stands up tall at any table
This side dish is sure to wow at your next family get together! And it couldn’t be easier to pull together. To make this delicious savory sweet potato side dish you will need:
- 3 lbs sweet potatoes peeled and thinly sliced into 1/8” rounds. THIN slices are key here. Too thick of inconsistent, and the potatoes won’t cook evenly. You can use a mandolin to cut them, or a sharp chef’s knife!
- 2 medium red onions, thinly sliced. I like the sweetness the red onions bring, but you could use any onions you have on hand for this recipe. Just be sure they are thinly sliced.
- Fresh rosemary. The herby flavor that this dish takes on can’t be replicated with the dry stuff (at least, for the. rosemary). Stick with fresh for this.
- Grated smoked gouda cheese. The flavor is AMAZING, and it gets super crunchy on top on the oven. A win win.
- Grated asiago cheese, which gives the dish a rich, nutty flavor.
- And- some dried spices: smoked paprika ,ground sage, garlic powder, and good ol’ salt and pepper.
- To pour over top, you’ll whisk up a mixture of heavy cream, melted butter, sour cream, milk, and cornstarch. The combo. is flavorful and rich, and the cornstarch helps the dish to thicken and set. Be sure to vigorously whisk so everything is well incorporated.
Feel free to use lower fat milk (2%) or light sour cream in this recipe! Don’t skip the heavy cream, butter or cornstarch, though. It’s all about balance! And they are also key to the flavor and consistency of the dish.
A sweet potato casserole, made 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. Think of this recipe as more of a cross between a sweet potato gratin and scalloped potatoes.
Can I make the sweet potatoes in advance?
Yes you can! You can bake layer them up and cover them for a few hours prior to baking, or bake the entire dish in advance and reheat. 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 or lower. Check on it periodically to make sure it isn’t overcooked.
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Scalloped Sweet Potatoes with Smoked Gouda and Rosemary
- 10" x14" large ceramic baking dish
- cooking spray
- 3 lbs sweet potatoes- peeled and thinly sliced into 1/8” rounds
- 2 medium red onions, thinly sliced
- 1/2 tbsp roughly chopped fresh rosemary leaves
- 8 oz smoked gouda cheese, grated
- 8 oz grated asiago cheese
- 1 tsp smoked paprika
- 1/4 tsp ground sage
- 2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/2 cup heavy cream
- 4 tbsp melted butter
- 1 cup sour cream
- 2 cups milk
- 1/4 cup cornstarch
- Preheat oven 375 degrees. 2. Spray a large ceramic baking dish (about 10” x 14”, ie: a lasagna pan) liberally with cooking spray. 3. In a large mixing bowl, stir together chopped rosemary, grated smoked gouda, grated asiago, smoked paprika, ground sage, garlic powder, salt, and pepper. Set aside. 4. Add a single layer of potatoes to the greased baking dish. 5. Next, add a single layer of onion slices. 6. Following the onions, layer on half of the cheese mixture, evenly. 7. Add another layer of potatoes, followed by another layer of onions, and a final layer of potatoes. 8. In a large mixing bowl, whisk together milk, sour cream, melted butter, heavy cream and cornstarch until well combined and cornstarch is fully incorporated. 9. Pour over mixture over the potatoes. 10. Layer on remaining reserved half of cheese mixture over the top. 11. Bake uncovered on middle rack of oven for 1 hour and 15 minutes to 1 hour and a half, until cheese is well browned, and potatoes are easily pierced with a fork. 12. Allow to cool at least 15 minutes before serving to allow it to set (and be cool sought to eat!)
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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