Jump to Recipe Print RecipeAs I lifted the cover off the baking dish, a warm, herby aroma filled the kitchen, instantly transporting me to cozy holiday gatherings. This Savory Sweet Potato Gratin with Smoked Gouda and Rosemary is more than just a side—it’s a culinary hug by your favorite chef! With layers of creamy sweet potatoes kissed by a trio of rich cheeses and fragrant rosemary, this gratin becomes the star of any festive table, especially at Thanksgiving. One of its best features? It’s quick to whip up while still being an impressive crowd-pleaser. Perfect for those moments when you’re craving comfort but want to dazzle your guests, you’ll want to keep this recipe on hand. Ready to dive into the heartwarming goodness that awaits? Why is this gratin so special? Creamy, indulgent layers of sweet potatoes offer a delightful bite that comforts and satisfies. Savory flavors of smoked gouda and fragrant rosemary create a delicious twist on classic gratin that’s sure to impress. Quick prep time means you can focus on gathering loved ones around the table instead of being stuck in the kitchen. Serve this alongside Garlic Parmesan Potato wedges or Glazed Chicken Vegetables for a well-rounded meal. Plus, it’s easy to make ahead—just assemble and pop it in the oven when you’re ready to serve! Potato Gratin with Smoked Gouda Ingredients • Perfect for cozy gatherings or holiday feasts! For the Gratin Sweet Potatoes – The creamy base that makes this gratin a comforting favorite; slice them thin for even cooking. Butter – Adds richness to the dish; olive oil can be used as a lighter substitute. Garlic – Fresh minced garlic enhances the flavor; use it for its aromatic qualities. Red Onion – Provides a touch of sweetness; yellow onion can be swapped if needed. All-Purpose Flour – Thickens the sauce beautifully; gluten-free flour is a great alternative. Heavy Cream & Half and Half – Create a rich and creamy sauce; you can substitute with milk for a lighter version. Fresh Rosemary – This herb offers a delightful fragrance; dried rosemary won’t deliver the same intensity. Smoked Paprika – This spice adds a smoky depth; regular paprika can replace it but will lack the smokiness. Ground Sage – Contributes earthy notes; fresh sage may also be used, adjusting the amount to your taste. Kosher Salt and Black Pepper – Essential for enhancing flavors throughout the gratin. Nutmeg – Adds a warm, aromatic spice; fresh nutmeg is ideal but ground nutmeg will work in a pinch. For the Cheese Mixture Asiago Cheese – Brings in sharpness and nutty flavor; Parmesan can be a good substitute if desired. Smoked Gouda Cheese – The star of this dish, offering rich and creamy flavors; avoid substitutes to maintain the original taste profile. Colby Jack Cheese – Adds creaminess and excellent melting quality; you can swap it for mild cheddar for a different twist. Embrace the comforting flavors of this Potato Gratin with Smoked Gouda and Rosemary recipe, and impress your guests at your next gathering! Step‑by‑Step Instructions for 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 it reaches the perfect temperature for baking your savory sweet potato gratin, resulting in tender sweet potatoes and a beautifully browned cheese topping. Prepare your baking dish by greasing it with butter or cooking spray, which helps prevent sticking. Step 2: Sauté Aromatics In a medium saucepan over medium heat, melt 3 tablespoons of butter. Once melted, add minced garlic and diced red onion, sautéing for about 5 minutes until the onion becomes translucent and fragrant. The fresh garlic will infuse the dish with warmth, setting the stage for your delightful Potato Gratin with Smoked Gouda and Rosemary. Step 3: Make the Sauce Stir in 1/4 cup of all-purpose flour to the sautéed garlic and onion, cooking for another minute to remove the raw flour taste. Gradually whisk in 1 cup of heavy cream and 1 cup of half and half, letting the mixture cook for 3-4 minutes. Continue stirring until it thickens slightly, creating a creamy base to envelop the sweet potatoes. Step 4: Incorporate Seasonings Turn off the heat and mix in 1 cup of shredded asiago cheese, along with chopped fresh rosemary, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground sage, kosher salt, black pepper, and a pinch of nutmeg. Allow the sauce to cool slightly while these fragrant ingredients meld together, infusing the gratin with unmistakable flavors. Step 5: Prepare Sweet Potatoes Peel and thinly slice approximately 2 large sweet potatoes to about 3/8-inch thickness using a mandoline or a sharp knife. The uniform slices will ensure that every piece cooks evenly in the gratin, yielding tender, creamy layers that offer a wonderful contrast to the rich cheeses. Step 6: Layer the Dish In your greased baking dish, arrange the sweet potato slices in a circular or overlapping pattern. Alternatively, you can toss the slices with the sauce in a separate bowl for an even coating before transferring them to the dish. This method keeps the potatoes neatly stacked and allows for a delightful, creamy texture. Step 7: Add Cheese Once the sauce has cooled, stir half of the shredded colby jack and smoked gouda cheese into the mixture. Pour this cheesy sauce generously over the arranged sweet potatoes, ensuring all slices are well-coated. Sprinkle the remaining cheeses on top, which will create a golden, bubbly crust during baking. Step 8: Bake the Gratin Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 45-50 minutes, or until the sweet potatoes are tender when pierced with a knife. The steam trapped beneath the foil will help cook the potatoes while keeping them moist, enhancing the overall texture of your Potato Gratin with Smoked Gouda and Rosemary. Step 9: Finish Baking After the initial baking time, carefully remove the foil and return the dish to the oven for an additional 15-20 minutes. This will allow the top to become golden brown and bubbly, transforming your gratin into a visually appealing centerpiece for your dining table. Keep an eye on it to avoid burning. Step 10: Rest Before Serving Once finished, remove the gratin from the oven and let it rest for 10-15 minutes before slicing and serving. This resting period allows the gratin to set, making it easier to portion. The savory flavors will meld further, creating the perfect background for holiday feasts and family gatherings, showcasing the magnificence of your Potato Gratin with Smoked Gouda and Rosemary. What to Serve with Sweet Potato Gratin with Smoked Gouda and Rosemary As the warm, cheesy aroma wafts through the kitchen, crafting a complete meal to complement this sumptuous side has never felt more inviting. Garlic Herb Bread: This crusty bread offers a crunchy texture and aromatic garlic flavor that pairs beautifully with the creaminess of the gratin. Dip it into the sauce for an extra indulgence. Roasted Brussels Sprouts: Crispy, caramelized Brussels sprouts provide a delightful contrast in both texture and flavor. Their nuttiness balances the richness of the gratin perfectly. Cranberry Sauce: A dollop of sweet and tangy cranberry sauce adds a bright note to your meal, cutting through the richness while echoing seasonal flavors. Herb-Crusted Chicken: Juicy, flavorful chicken with a crispy herb crust complements the lush, cheesy layers of the gratin. Together, they create a hearty, satisfying feast. Mixed Green Salad: A fresh salad with a zesty vinaigrette will lighten the meal, offering a nice crunch and vibrant colors that enhance the festive atmosphere. Apple Tart: Round off your meal with a slice of warm apple tart, its sweet, spiced flavors echoing the comforting notes of the gratin. Pinot Noir: This light, fruity red wine beautifully enhances the savory flavors of the gratin, making every bite a culinary celebration. Sparkling Apple Cider: A delightful non-alcoholic alternative that adds a festive touch to the table. Its crisp effervescence pairs wonderfully with the creamy gratin. Expert Tips for Potato Gratin with Smoked Gouda and Rosemary Slice Evenly: Make sure to slice your sweet potatoes to ⅜ inch thickness for consistent cooking. A mandoline slicer works wonders for achieving even, perfect slices. Cool the Sauce: Allow the sauce to cool completely before mixing in the cheeses. This prevents clumping and ensures a smooth, creamy consistency in your Potato Gratin with Smoked Gouda and Rosemary. Foil Covering: Always cover your baking dish with foil during the initial bake to ensure that the sweet potatoes cook through without browning too quickly. Watch the Broiler: If you desire an extra golden top, consider broiling the dish for a few minutes at the end. Just keep an eye on it to prevent burning. Make Ahead: For convenience, assemble your gratin a few hours before serving and store it in the refrigerator. Just pop it in the oven when you’re ready to enjoy! Make Ahead Options These Potato Gratin with Smoked Gouda and Rosemary are perfect for busy home cooks looking to save time during the week! You can slice the sweet potatoes and prepare the creamy sauce up to 24 hours in advance; simply keep the potatoes submerged in cold water to prevent browning. Additionally, you can assemble the dish completely without baking and refrigerate it for up to 3 days. Before serving, just pop the gratin in the oven to bake as directed. The key to maintaining quality is to cover the dish tightly with foil during the initial baking to ensure the sweet potatoes remain tender and the cheese is melty. Enjoy restaurant-quality results with minimal effort! Variations & Substitutions for Potato Gratin with Smoked Gouda and Rosemary Feel free to make this comforting dish your own with these exciting twists and substitutions that cater to diverse tastes! Dairy-Free: Omit all cheeses and use almond milk combined with nutritional yeast for a creamy, cheesy flavor. Texture Boost: Add a layer of sautéed mushrooms or spinach for an earthy flavor and extra texture in your gratin. Cheese Swap: Replace smoked gouda with fontina for a luxuriously creamy alternative that melts beautifully in the oven. Herb Variation: Experiment with thyme or tarragon instead of rosemary for a different herbal essence to your gratin. Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a mild kick, making your dish awesomely flavorful. Sweet Potato Alternative: Substitute half of the sweet potatoes with butternut squash for a unique twist that’s equally creamy and delicious. Grainy Layer: Incorporate cooked quinoa or barley in between the layers for added bite and nutrition—this provides a thoughtful texture contrast. Classic Comfort: Serve alongside classic dishes like Parmesan Roasted Potatoes for an ultimate comfort food feast. With these variations, your Potato Gratin with Smoked Gouda and Rosemary can adapt to any gathering! How to Store and Freeze Potato Gratin with Smoked Gouda and Rosemary Fridge: Store any leftover potato gratin in an airtight container for up to 3 days. This keeps the creamy and cheesy layers fresh for enjoying later! Freezer: For longer storage, wrap the cooled gratin tightly in plastic wrap and aluminum foil, freezing for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: To reheat, place the gratin in a preheated oven at 350°F (175°C) for about 30 minutes, covered with foil to retain moisture. Uncover for the last 10 minutes to restore its delicious golden top. Make Ahead Tip: You can assemble the potato gratin ahead of time and keep it in the fridge, covered, for up to 24 hours—just remember to bake it when you’re ready to serve! Potato Gratin with Smoked Gouda and Rosemary Recipe FAQs How do I choose the right sweet potatoes? Absolutely! When selecting sweet potatoes, look for firm ones without any dark spots or blemishes. The skin should be smooth, and the potatoes should feel heavy for their size. If you see any wrinkling or blemishes, opt for another. Fresh sweet potatoes enhance the flavor of your gratin. What is the best way to store leftover potato gratin? To keep your potato gratin fresh, store it in an airtight container in the refrigerator for up to 3 days. This helps maintain its creamy texture and delicious flavors. When you’re ready to enjoy it again, simply reheat covered in the oven at 350°F (175°C) for about 30 minutes to warm through. Can I freeze potato gratin? Absolutely! To freeze, let the gratin cool completely. Then, tightly wrap it with plastic wrap and aluminum foil, ensuring it’s securely sealed. It can be frozen for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat it at 350°F (175°C) until heated through, covered with foil to retain moisture. What if my gratin turns out too watery? If your gratin is too watery, it might be due to not cooking the sauce long enough to thicken. To troubleshoot, add a bit more flour to the garlic and onion mixture when making the sauce. Also, make sure your sweet potato slices are not too thick; they should be about 3/8 inch for even cooking. Finally, ensure you bake it covered initially to allow for cooking through before browning. Are there any dietary considerations I should keep in mind? Yes! This gratin is rich and hearty, but if you have dietary restrictions, you can make it gluten-free by substituting the all-purpose flour with a gluten-free blend. For dairy-free options, use almond milk and nutritional yeast for a cheesy flavor without the cheese. If serving to pets, be cautious as some ingredients like garlic can be harmful to them. How long can I keep the prepared gratin before baking it? You can prepare the gratin in advance and keep it in the fridge for up to 24 hours. Just make sure to cover it tightly to prevent it from drying out. This makes it a perfect make-ahead dish, allowing you to spend more time with loved ones during the holidays! Creamy Potato Gratin with Smoked Gouda and Rosemary Bliss This Potato Gratin with Smoked Gouda and Rosemary is a comforting dish layered with creamy sweet potatoes and rich cheeses, perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hr 5 minutes minsResting Time 15 minutes minsTotal Time 1 hour hr 40 minutes mins Servings: 6 servingsCourse: CasseroleCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Gratin2 large Sweet Potatoes sliced thin for even cooking3 tablespoons Butter can substitute with olive oil2 cloves Garlic fresh minced1 medium Red Onion can substitute with yellow onion1/4 cup All-Purpose Flour gluten-free flour can also be used1 cup Heavy Cream or substitute with milk1 cup Half and Half or substitute with milk2 tablespoons Fresh Rosemary dried rosemary can be used but won't have the same intensity1 teaspoon Smoked Paprika regular paprika can be used but will lack smokiness1/2 teaspoon Ground Sage fresh sage may also be used1 teaspoon Kosher Salt1/2 teaspoon Black Pepper1/4 teaspoon Nutmeg fresh nutmeg is idealFor the Cheese Mixture1 cup Asiago Cheese shredded1 cup Smoked Gouda Cheese shredded1 cup Colby Jack Cheese shredded Equipment medium saucepanbaking dishMandoline or sharp knife Method Preparation StepsPreheat the oven to 400°F (200°C). Grease your baking dish with butter or cooking spray.Melt 3 tablespoons of butter in a medium saucepan over medium heat. Add minced garlic and diced red onion, sauté for about 5 minutes until translucent.Stir in 1/4 cup of all-purpose flour and cook for another minute. Gradually whisk in 1 cup of heavy cream and 1 cup of half and half, cooking for 3-4 minutes until thickened.Turn off the heat and mix in 1 cup of shredded asiago cheese, 2 tablespoons of fresh rosemary, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground sage, kosher salt, black pepper, and a pinch of nutmeg. Let cool slightly.Peel and thinly slice 2 large sweet potatoes to about 3/8-inch thickness.Layer the sweet potato slices in a greased baking dish, or coat them with the sauce in a separate bowl before arranging.Stir half of the shredded colby jack and smoked gouda cheese into the cooled sauce. Pour over the sweet potatoes and sprinkle remaining cheese on top.Cover with foil and bake in the preheated oven for 45-50 minutes until tender.After baking, remove the foil and bake for an additional 15-20 minutes until golden brown.Let the gratin rest for 10-15 minutes before slicing and serving. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 20mgIron: 10mg NotesSlice sweet potatoes evenly for consistent cooking. Allow the sauce to cool before adding cheeses to prevent clumping. Cover with foil initially to avoid quick browning. Tried this recipe?Let us know how it was!
