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Potato Gratin with Smoked Gouda and Rosemary

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.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 2 large Sweet Potatoes sliced thin for even cooking
  • 3 tablespoons Butter can substitute with olive oil
  • 2 cloves Garlic fresh minced
  • 1 medium Red Onion can substitute with yellow onion
  • 1/4 cup All-Purpose Flour gluten-free flour can also be used
  • 1 cup Heavy Cream or substitute with milk
  • 1 cup Half and Half or substitute with milk
  • 2 tablespoons Fresh Rosemary dried rosemary can be used but won't have the same intensity
  • 1 teaspoon Smoked Paprika regular paprika can be used but will lack smokiness
  • 1/2 teaspoon Ground Sage fresh sage may also be used
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Nutmeg fresh nutmeg is ideal
For the Cheese Mixture
  • 1 cup Asiago Cheese shredded
  • 1 cup Smoked Gouda Cheese shredded
  • 1 cup Colby Jack Cheese shredded

Equipment

  • medium saucepan
  • baking dish
  • Mandoline or sharp knife

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C). Grease your baking dish with butter or cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Peel and thinly slice 2 large sweet potatoes to about 3/8-inch thickness.
  6. Layer the sweet potato slices in a greased baking dish, or coat them with the sauce in a separate bowl before arranging.
  7. 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.
  8. Cover with foil and bake in the preheated oven for 45-50 minutes until tender.
  9. After baking, remove the foil and bake for an additional 15-20 minutes until golden brown.
  10. 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

Notes

Slice 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.

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