Name: Sweet Potato Gratin with Smoked Gouda and Rosemary Delight
Prep time: 20 min
Cook time: 70 min
Total time: 100 min
Ingredients: 3-4 medium Sweet Potatoes (thinly sliced (approximately ⅜” thick)); 3 tablespoons Butter (for flavor); 2 cloves Garlic (minced or pressed); ½ medium Red Onion (finely diced); 2 tablespoons All-Purpose Flour (for thickening sauce); 1 cup Heavy Cream (for creamy sauce); ½ cup Half and Half (for creamy sauce); 2 tablespoons Fresh Rosemary (finely chopped); 1 teaspoon Smoked Paprika; ½ teaspoon Ground Sage; 1 teaspoon Kosher Salt; ½ teaspoon Black Pepper; 1 pinch Nutmeg; ½ cup Asiago Cheese (shredded); 1 cup Smoked Gouda Cheese (shredded); 1 cup Colby Jack Cheese (shredded); Fresh Herbs (optional, for garnish)

As the leaves turn golden and the air carries a hint of crispness, my thoughts drift to cozy gatherings and the comforting dishes that warm both heart and home. One stand-out recipe around this time is my Savory Sweet Potato Gratin with Smoked Gouda and Rosemary. This dish not only brings a delightful balance of creamy sweet potatoes and savory cheese but is also quick to prepare, making it a perfect holiday side that never fails to impress. Each layer bursts with flavor, thanks to aromatic garlic and the earthy fragrance of rosemary, creating a warm embrace of taste that invites everyone to the table. Whether you’re hosting a Thanksgiving feast or a casual get-together, this gratin will win hearts—and isn’t that what cooking is all about? Ready to elevate your next meal with this comforting classic?

Why is this gratin a crowd-pleaser?

Comforting and hearty, this Sweet Potato Gratin with Smoked Gouda and Rosemary is the ultimate comfort dish that warms the soul. Rich layers of creamy sweet potatoes, aromatic garlic, and three types of cheese meld together for a savory explosion of flavor. Versatile enough to fit any occasion, whether it’s a holiday gathering or a simple weeknight dinner. Plus, it’s quick to prepare, making it a stress-free addition to your meal planning. Try serving it alongside my Garlic Mashed Potatoes for a double dose of deliciousness!

Sweet Potato Gratin Ingredients

• Get ready to layer up some deliciousness!

For the Gratin

Sweet Potatoes – Use thinly sliced sweet potatoes (approximately ⅜” thick) for even cooking; they form the base of this Sweet Potato Gratin with Smoked Gouda and Rosemary.
Butter – This adds a rich flavor to create a savory sauce.
Garlic – Minced or pressed garlic provides aromatic depth, enhancing every bite.
Red Onion – Finely diced for sweetness and added texture in the layers.
All-Purpose Flour – Essential for thickening the creamy sauce.
Heavy Cream and Half and Half – They create a luxurious creamy sauce; whole milk can be an alternative if needed.
Fresh Rosemary – Fresh rosemary gives an herbal fragrance that elevates flavors, so it’s worth choosing over dried.
Smoked Paprika – A sprinkle of this adds a delightful smoky depth to the dish.
Ground Sage – For an earthy note that complements the sweet potatoes.
Kosher Salt – Balances and enhances all the flavors beautifully.
Black Pepper – Adds a mild heat to keep things interesting.
Nutmeg – Just a hint for warmth and nuttiness in the mix.
Asiago Cheese – Brings a sharp, nutty flavor; you can also substitute with Grated Parmesan or Pecorino Romano.
Smoked Gouda Cheese – The star ingredient for that rich smokiness; try Fontina if you prefer a milder flavor.
Colby Jack Cheese – Adds great meltability and cheesiness; Mild Cheddar is a good substitute if needed.

For Serving

Fresh Herbs (optional) – Consider garnishing with additional fresh rosemary or parsley for a pop of color on your serving plate.

Step‑by‑Step Instructions for Sweet Potato Gratin with Smoked Gouda and Rosemary

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This ensures that when you are ready to bake your Sweet Potato Gratin with Smoked Gouda and Rosemary, it will reach that perfect, golden-brown finish. While the oven is heating, you can prepare the sauce and sweet potatoes, optimizing your time efficiently.

Step 2: Sauté Aromatics
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once the butter is melted, add 2 minced cloves of garlic and ½ finely diced red onion, cooking for about 5 minutes until they are softened and fragrant. Stir occasionally to prevent browning. This step builds a delicious, aromatic base for your gratin.

Step 3: Make the Sauce
After the garlic and onion are softened, sprinkle in 2 tablespoons of all-purpose flour, cooking for an additional minute while stirring constantly. Gradually whisk in 1 cup of heavy cream and ½ cup of half and half into the mixture, cooking for 3-4 minutes until the sauce thickens, creating a creamy consistency that will beautifully coat the sweet potatoes.

Step 4: Flavor the Sauce
Once thickened, remove the saucepan from heat and stir in ½ cup of shredded Asiago cheese, 2 tablespoons of fresh rosemary (finely chopped), 1 teaspoon of smoked paprika, ½ teaspoon of ground sage, and season with 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and a hint of nutmeg. Allow the sauce to cool to room temperature, ensuring the flavors meld together.

Step 5: Prep the Sweet Potatoes
While the sauce cools, wash, peel, and slice 3-4 medium sweet potatoes into thin rounds, approximately ⅜ inch thick. A mandoline slicer can help you achieve uniform slices, which ensures even cooking. Arrange the sliced sweet potatoes in a greased 9×13-inch baking dish, creating an aesthetic and layered look that captures the heart of this Sweet Potato Gratin.

Step 6: Combine and Layer
Once cooled, stir half of the shredded Colby Jack and smoked Gouda cheese into the sauce, mixing well until combined. Pour this creamy, cheesy sauce evenly over the arranged sweet potatoes, ensuring each slice is generously coated. The aroma of smoked gouda will fill your kitchen as you prepare for the next step.

Step 7: Bake Covered
Cover the baking dish with aluminum foil, tightly sealing the edges to trap moisture. Bake in the preheated oven for 45-50 minutes, until the sweet potatoes are tender. You can check doneness by inserting a knife through the layers; the knife should slide in easily. This step allows the flavors to meld beautifully while the sweet potatoes cook through.

Step 8: Finish Baking Uncovered
After the initial bake, carefully remove the foil. Sprinkle the remaining cheeses on top and return the gratin to the oven for an additional 15-20 minutes, baking until the top is golden brown and bubbling. Keep a close eye on it towards the end to achieve that perfect bubbly crust without burning.

Step 9: Rest and Serve
Once out of the oven, let your Sweet Potato Gratin rest for about 10 minutes before serving. This resting period allows the dish to set, making it easier to serve. Garnish with optional fresh herbs if desired and enjoy this warm, cheesy delight at your next gathering!

Make Ahead Options

This Sweet Potato Gratin with Smoked Gouda and Rosemary is perfect for busy home cooks aiming to save time during the bustling holiday season! You can prepare all the components up to 24 hours in advance. First, slice the sweet potatoes and layer them in a greased baking dish. Prepare the creamy sauce, then cool it completely (to prevent the cheese from clumping), and pour it over the potatoes. Cover the dish tightly and refrigerate. When you’re ready to bake, pop it in the oven, adding an extra 10-15 minutes to the baking time to ensure it heats through. This way, you’ll enjoy a delicious, comforting gratin with minimal last-minute effort!

Sweet Potato Gratin with Smoked Gouda Variations

Feel free to get creative with your Sweet Potato Gratin—there are so many delicious twists to explore!

Cheese Swap: Substitute Asiago with Parmesan for a sharper flavor. This can elevate your dish with a saltier, nutty note.
Colby Jack Switch: Replace Colby Jack Cheese with Mild Cheddar. This gives a lovely, creamy texture and a slightly different taste profile.
Non-Smoked Option: Use Fontina instead of Smoked Gouda for a rich, buttery alternative. It changes the flavor while keeping the dish beautifully creamy.
Herb Variations: Experiment with thyme or sage instead of rosemary. Each herb lends its unique aroma, enhancing the dish in a special way.
Add Heat: Stir in red pepper flakes for a spicy kick. This twist provides a delightful contrast to the creamy sweetness of the sweet potatoes.
Vegetarian Boost: Incorporate spinach or kale for added nutrients. These greens not only increase the dish’s health benefits but also add color and texture.
Sweet Twist: Mix in a layer of caramelized onions for a sweet and savory flavor. They complement the sweet potatoes beautifully, making every bite decadent.

For an unforgettable meal, consider pairing this gratin with a refreshing salad or my Sweet Chili Chicken for a perfect balance of flavors on your table!

Expert Tips for Sweet Potato Gratin

Uniform Slices: Use a mandoline slicer for perfectly thin, even slices of sweet potatoes. This ensures they cook evenly, enhancing the overall texture of your Sweet Potato Gratin with Smoked Gouda and Rosemary.
Cool the Sauce: Remember to let the sauce cool completely after mixing in the cheese. Cooling helps prevent clumping, ensuring a smooth, creamy finish in every bite.
Cover Initially: Keep the baking dish covered with foil for the first part of baking. This traps steam and allows the sweet potatoes to cook through evenly without drying out.
Broil for Browning: For a beautifully golden crust, broil the gratin for a few minutes at the end of baking. Keep a close watch to avoid burning; just a little extra heat creates a delicious finish!
Layering Technique: Be mindful of layering the sweet potatoes neatly in your baking dish. This not only looks appealing but also allows for uniform cooking, ensuring every slice is perfectly tender and flavorful.

How to Store and Freeze Sweet Potato Gratin

Room Temperature: Allow the Sweet Potato Gratin to cool completely before leaving it at room temperature for no more than 2 hours to avoid any unwanted bacteria growth.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain the creamy texture and flavor of the Sweet Potato Gratin with Smoked Gouda and Rosemary.
Freezer: For longer storage, freeze portions of the gratin in airtight containers or heavy-duty freezer bags for up to 2 months. Label with the date for easy tracking!
Reheating: When ready to enjoy, thaw overnight in the refrigerator if frozen. Reheat in a low oven (350°F) covered with foil to keep it moist, aiming for 20-30 minutes or until heated through.

What to Serve With Sweet Potato Gratin with Smoked Gouda and Rosemary

Elevate your holiday meal with delightful pairings that complement the creamy, cheesy layers of this gratin.

Honey-Glazed Carrots: Their natural sweetness pairs beautifully with the savory depths of the gratin, bringing a lovely contrast. The vibrant color also adds a festive touch to your table.
Crisp Green Salad: A fresh mix of greens brightens the meal, providing a crunchy texture that balances the rich gratin. Toss in a zesty vinaigrette for an extra layer of flavor!
Savory Sausage Stuffing: The herbs and spices in stuffing harmonize with the rosemary in the gratin, offering a classic comfort-food vibe. This pairing creates a satisfying and hearty buffet spread.
Roasted Brussels Sprouts: Crispy edges and a slight bitterness from Brussels sprouts can cut through the creaminess of the gratin, making each bite feel well-rounded and delicious.
Cranberry Sauce: The tartness of cranberry sauce adds a pop of freshness that brightens the overall savory profile. It’s a holiday staple that complements many dishes beautifully.
Red Wine: A medium-bodied red wine, like Pinot Noir, enhances the flavors of the gratin while its fruitiness offsets the richness of the cheese. Pouring this at dinner makes a lovely touch!
Chocolate Tart: Finish your meal with a decadent chocolate tart for a sweet finale. Its richness paired with a refreshing scoop of vanilla ice cream creates a delightful end to your feast.
Garlic Bread: Crunchy and garlicky, this adds an irresistible texture and flavor that invites guests to enjoy their meal. Perfect for scooping up any leftover gratin!
Stuffed Mushrooms: These bite-sized treats bring an earthy flavor that echoes the gratin’s smoked gouda wonderfully, making them a delightful appetizer or side.
Baked Apples: Warm, baked apples spiced with cinnamon provide a sweet and comforting contrast, perfect for cozy gatherings. They are an inviting finish to your meal.

Sweet Potato Gratin with Smoked Gouda and Rosemary Recipe FAQs

How do I select the best sweet potatoes for this gratin?
Absolutely! When choosing sweet potatoes, look for firm, smooth-skinned ones without dark spots or blemishes. They should feel heavy for their size and be uniform in shape. Avoid any that have soft spots or are sprouting, as these indicate age and potential spoilage.

Can I store leftover Sweet Potato Gratin, and how long will it keep?
Yes, you can! Store leftover Sweet Potato Gratin in an airtight container in the refrigerator for up to 3 days. This ensures that it retains its creamy texture and flavor. Just remember to let it cool to room temperature before sealing it up.

How do I freeze Sweet Potato Gratin effectively?
For freezing, allow the gratin to cool completely first. Then, portion it into airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. Just label with the date for easy tracking! When you’re ready to enjoy it, thaw it overnight in the refrigerator, then reheat in a low oven at 350°F (175°C) covered with foil for about 20-30 minutes until warmed through.

What should I do if the gratin is too watery after baking?
Very commonly, this can happen if the sweet potatoes are not sufficiently drained or if the sauce had too much liquid. If you find this issue, try increasing the baking time slightly to allow more liquid to evaporate. You could also use a slotted spoon to serve, letting the excess liquid drain away, or thicken the sauce further in future attempts by cooking it a bit longer over heat before assembling.

Is this recipe suitable for people with dairy allergies?
While this Sweet Potato Gratin features several types of cheese and cream, you can make it dairy-free by substituting with plant-based alternatives. Use almond or soy milk instead of cream and a dairy-free cheese blend to maintain the cheesy flavors while accommodating dietary restrictions.

How can I reheat the Sweet Potato Gratin without drying it out?
To keep your Sweet Potato Gratin moist while reheating, cover the dish with foil before placing it in a preheated oven at 350°F (175°C). Heat it for about 20-30 minutes, checking to ensure it warms evenly without becoming dry. Enjoy!