Sweet Potato Gratin with Smoked Gouda and Rosemary Recipe

Introduction

This Sweet Potato Gratin with Smoked Gouda and Rosemary is a comforting and flavorful side dish perfect for any occasion. Creamy, cheesy, and infused with aromatic herbs and spices, it transforms simple sweet potatoes into a decadent treat.

Ingredients

• 3 lbs sweet potatoes, peeled, rinsed, and thinly sliced into 1/8” rounds (mandoline slicer preferred)
• 4 tbsp butter
• 2 cloves garlic, minced or pressed
• 1 small red onion, finely diced
• 1 tbsp all-purpose flour
• 1 cup heavy cream
• 1 cup half and half, or whole milk
• 1/2 tbsp finely chopped fresh rosemary leaves
• 1 tsp smoked paprika
• 1/4 tsp ground sage
• 1/2 tsp Diamond Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1/3 cup grated asiago cheese
• 1 cup smoked gouda cheese, shredded (divided)
• 1 cup Colby Jack cheese, shredded (divided)

Instructions

1. Step 1: Preheat the oven to 400 degrees F.
2. Step 2: Melt butter in a large saucepan over medium heat. Add garlic and onions, cooking and stirring occasionally until softened, about 5 minutes.
3. Step 3: Stir in the flour and cook for 1 minute, stirring occasionally to combine well.
4. Step 4: Slowly whisk in the heavy cream and half and half until combined.
5. Step 5: Increase heat to medium-high and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and starts to bubble. Immediately remove from heat.
6. Step 6: Stir in asiago cheese, fresh rosemary, smoked paprika, ground sage, salt, pepper, and nutmeg. Allow the sauce to cool to room temperature.
7. Step 7: While the sauce cools, peel and thinly slice the sweet potatoes into 1/8” rounds using a mandoline slicer or a sharp knife.
8. Step 8: Grease a baking dish with butter or cooking spray and arrange the sweet potato slices in a circular pattern. If laying flat, you can also toss the slices with the sauce before placing them in the dish.
9. Step 9: Once the sauce is cool, stir in half of the Colby Jack and half of the smoked gouda cheese. It won’t melt at this stage, which is expected.
10. Step 10: Pour the sauce evenly over the potatoes in the casserole dish (or toss together if they were laid flat), then sprinkle the remaining Colby Jack and smoked gouda cheeses on top.
11. Step 11: Cover the dish tightly with foil and bake for 45-50 minutes, until the potatoes are tender and a knife slides through easily.
12. Step 12: Remove the foil and continue baking for another 15-20 minutes until the top is golden brown. Let the gratin rest for 10-15 minutes before serving warm.
13. Step 13: For extra browning, you can bake a bit longer uncovered or briefly broil if your dish is broiler-safe, watching carefully to prevent burning.

Tips & Variations

• Use a mandoline slicer for even, thin slices that cook uniformly.
• Substitute rosemary with thyme or sage for a different herbal flavor.
• Try mixing in some cooked bacon or caramelized onions for added depth.
• For a lighter version, use whole milk instead of cream and half and half.

Storage

Store leftover gratin covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through and bubbly, about 15-20 minutes. Avoid microwaving to maintain the creamy texture and crispy top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin a day in advance and keep it covered in the refrigerator. Bake it when ready to serve, adding a few extra minutes to the baking time if chilled.

What can I use if I don’t have smoked gouda?

Substitute with smoked cheddar or another smoked semi-hard cheese to maintain the smoky flavor. You can also use plain gouda for a milder taste.

Sweet Potato Gratin with Smoked Gouda and Rosemary Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

This Sweet Potato Gratin with Smoked Gouda and Rosemary is a rich and flavorful baked casserole featuring tender sweet potato slices layered with a creamy, cheesy sauce infused with aromatic rosemary, smoked paprika, and sage. The combination of smoked Gouda, Asiago, and Colby Jack cheeses creates a luscious melting texture and smoky taste, perfect as a comforting side dish or decadent main for special occasions.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 3 lbs sweet potatoes, peeled, rinsed, and thinly sliced into 1/8” rounds (mandoline slicer preferred)

Sauce

• 4 tbsp butter
• 2 cloves garlic, minced or pressed
• 1 small red onion, finely diced
• 1 tbsp all-purpose flour
• 1 cup heavy cream
• 1 cup half and half (or whole milk)
• 1/2 tbsp finely chopped fresh rosemary leaves
• 1 tsp smoked paprika
• 1/4 tsp ground sage
• 1/2 tsp Diamond Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Cheese

• 1/3 cup grated Asiago cheese
• 1 cup smoked Gouda cheese, shredded (divided)
• 1 cup Colby Jack cheese, shredded (divided)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the gratin.
2. Make the Sauce Base: In a large saucepan, melt the butter over medium heat. Add the minced garlic and finely diced red onion. Cook, stirring occasionally, until softened, about 5 minutes.
3. Thicken the Sauce: Sprinkle the flour over the onion and garlic mixture and stir well to combine. Cook for 1 minute while stirring to form a roux that will thicken the sauce.
4. Add Creams: Slowly whisk in the heavy cream and half and half (or whole milk) to avoid lumps. Increase heat to medium-high and cook for 3 to 4 minutes, stirring occasionally, until the sauce slightly thickens and begins to bubble. Immediately remove from heat.
5. Flavor the Sauce: Stir in the grated Asiago cheese, finely chopped fresh rosemary, smoked paprika, ground sage, kosher salt, black pepper, and freshly grated nutmeg. Mix well and allow the sauce to cool to room temperature.
6. Prepare Sweet Potatoes: While the sauce is cooling, peel and slice the sweet potatoes thinly into 1/8 inch rounds using a mandoline slicer or sharp knife for even cooking.
7. Assemble the Gratin: Grease a baking dish generously with butter or cooking spray. Arrange the sweet potato slices in a circular pattern within the dish. If the potatoes are laid flat separately, combine them with the sauce before adding to the dish.
8. Add Cheese to Sauce: Once the sauce has completely cooled, stir in half of the shredded Colby Jack and half of the shredded smoked Gouda cheeses. The cheese will not melt into the sauce but will add flavor and texture.
9. Combine and Layer: Pour the prepared sauce evenly over the arranged sweet potatoes in the baking dish. Top with the remaining Colby Jack and smoked Gouda cheeses to create a golden crust after baking.
10. Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 45 to 50 minutes, or until the sweet potatoes are tender and can be easily pierced with a paring knife without resistance.
11. Bake Uncovered: Remove the foil and bake for an additional 15 to 20 minutes to brown the top golden and bubbly. For extra browning, you can bake longer uncovered or briefly broil the dish if it is broiler safe, but watch carefully to prevent burning.
12. Rest and Serve: Let the gratin rest for 10 to 15 minutes after removing from the oven. Serve warm as a comforting and flavorful side or main dish.

Notes

• Using a mandoline slicer ensures uniform thin slices for even cooking.
• If you want a more browned top, extend uncovered baking time or use the broiler with caution.
• Allowing the sauce to cool before adding cheese helps retain its texture.
• This dish is best served warm and fresh but can be reheated gently.
• Swap half and half for whole milk to reduce richness slightly, but the gratin will be less creamy.

Keywords: sweet potato gratin, smoked gouda, rosemary, creamy side dish, baked casserole, cheesy gratin, autumn recipe, holiday side