Description
Layers of silky cheese sauce, smoky chipotle kick, and sweet potato rounds meld into a creamy, golden bake with hints of thyme and paprika. Each slice yields tender potatoes and a bubbling, caramelized top.
Ingredients
- 6 medium sweet potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded gouda cheese
- 1/2 cup shredded gouda cheese reserved for topping
- 1 chipotle pepper in adobo sauce minced
- 1 tablespoon adobo sauce
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Peel the sweet potatoes and slice them into 1/8-inch thick rounds.
- In a large saucepan over medium heat, melt the butter and sauté the onion and garlic until softened, about 4 minutes.
- Stir in the flour to form a roux and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk and adobo sauce until smooth, then add the minced chipotle pepper.
- Remove the sauce from heat and stir in 1 cup shredded gouda, fresh thyme, smoked paprika, salt, and black pepper until the cheese melts.
- Arrange half of the sweet potato slices in the prepared dish, pour half of the cheese sauce over them, then repeat with the remaining potatoes and sauce.
- Sprinkle the reserved 1/2 cup shredded gouda evenly over the top layer.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until the top is golden and bubbly. Let rest for 10 minutes before serving.
Notes
- Let the dish rest for cleaner slices and easier serving.
- Adjust the amount of chipotle pepper for desired heat level.
- Substitute gouda with cheddar or Monterey Jack for different flavor profiles.
- Use a mandoline slicer to ensure uniform sweet potato slices.