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Smoked Gouda Sweet Potato Casserole
Rachel Kim

Smoked Gouda Sweet Potato Casserole

Smoked Gouda gives sweet potatoes a savory direction instead of a marshmallow top. Garlic and paprika keep the cream sauce grounded, while ordinary Gouda supports the stronger smoked cheese so it does not dominate. The orange slices stay distinct under a lightly browned cheese cap.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 pounds sweet potatoes peeled and sliced 1/8 inch thick
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded smoked Gouda
  • 1 1/2 cups shredded young Gouda divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Melt butter, cook garlic for 30 seconds and flour for 1 minute.
  2. Whisk in milk, paprika, salt and pepper and simmer until lightly thick. Remove from heat and stir in smoked Gouda and 1 cup young Gouda.
  3. Layer the sweet potatoes and sauce in three even layers.
  4. Cover tightly with foil and bake 50 minutes. Uncover and top with remaining Gouda.
  5. Bake 10 to 15 minutes more until tender and browned. Rest 15 minutes.