Mediterranean Scalloped Sweet Potatoes with Smoked Gouda and Rosemary
This Mediterranean-inspired scalloped sweet potato bake brings together tender layers of golden-orange sweet potatoes with the smoky richness of Gouda cheese and the aromatic warmth of rosemary. It’s creamy, savory, and beautifully balanced — perfect as a comforting side dish or a vegetarian main for any dinner table. The natural sweetness of the potatoes pairs perfectly with the creamy sauce and herbs, creating a luxurious dish that feels both rustic and elegant.
Time
Prep Time: 20 minutes
Cooking Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Ingredients
2 tbsp (30 g) unsalted butter
1 small onion, thinly sliced
2 garlic cloves, minced
3 cups (720 ml) heavy cream
1 tsp (1 g) salt
½ tsp (1 g) black pepper
½ tsp (1 g) ground nutmeg
3 medium sweet potatoes (about 900 g), peeled and thinly sliced
1½ cups (150 g) shredded smoked Gouda cheese
1 tsp (1 g) fresh rosemary, chopped
2 tbsp (15 g) grated Parmesan cheese
Instructions
Preheat the Oven:
Set your oven to 375°F (190°C). Lightly butter or oil a medium baking dish (around 9×9 inches).
Sauté the Aromatics:
In a saucepan, melt the butter over medium heat. Add the sliced onion and sauté for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Make the Cream Mixture:
Pour in the heavy cream, then add salt, pepper, and nutmeg. Bring the mixture to a gentle simmer, then remove from heat. Stir in half of the chopped rosemary for a subtle herbal note.
Assemble the Layers:
Arrange one-third of the sweet potato slices evenly on the bottom of the baking dish. Pour over about one-third of the cream mixture, then sprinkle with a bit of the smoked Gouda. Repeat the process twice more, finishing with the remaining Gouda on top.
Add the Final Touch:
Sprinkle the Parmesan and the remaining rosemary over the top. This creates a golden, crisp crust as it bakes.
Bake:
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until the top is bubbling, golden, and the sweet potatoes are tender when pierced with a knife.
Rest and Serve:
Let the dish rest for about 10 minutes before serving to allow the sauce to thicken slightly. Garnish with an extra pinch of rosemary if desired.
Tips
Even slicing: Use a mandoline or sharp knife to ensure uniform sweet potato slices. This guarantees even cooking and perfect layering.
Smoked Gouda substitute: If you can’t find smoked Gouda, regular Gouda, Gruyère, or Fontina work well. For a sharper flavor, mix in a little aged cheddar.
Cream consistency: Don’t let the cream boil hard — a gentle simmer helps it infuse with the garlic and onions without curdling.
Make-ahead: You can assemble the dish up to a day in advance. Cover and refrigerate, then bake when ready (add about 10 extra minutes of cooking time).
Lighter option: Substitute half the cream with milk or unsweetened almond milk for a lighter but still creamy version.
Variations
Herb Blend: Swap rosemary for thyme, sage, or oregano for a different Mediterranean tone.
Add greens: Layer in sautéed spinach or kale between potato layers for extra nutrients.
Spicy kick: Add a pinch of chili flakes or smoked paprika for gentle heat.
Cheese mix: Combine smoked Gouda with mozzarella or feta for added creaminess and a tangy edge.
Topping twist: Sprinkle toasted breadcrumbs on top before baking for a crispier texture.
Q&A
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes, though the flavor will be less sweet and more traditional. You can even mix both for contrast in color and taste.
Q: Can this be made dairy-free?
A: Substitute plant-based butter, coconut cream or cashew cream for heavy cream, and use a vegan smoked cheese alternative.
Q: How do I know when it’s done?
A: The potatoes should be tender all the way through, and a knife should slide in easily without resistance.
Q: Can I freeze leftovers?
A: Yes. Let it cool completely, then freeze in airtight containers for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Q: What can I serve it with?
A: It pairs beautifully with roast chicken, grilled fish, or a Mediterranean salad with lemon vinaigrette.
Nutrition
(Per Serving — about 1/6 of recipe)
Calories: 365
Protein: 10 g
Fat: 27 g
Carbohydrates: 22 g
Fiber: 3 g
Sugar: 8 g
Sodium: 340 mg
Conclusion
Mediterranean Scalloped Sweet Potatoes with Smoked Gouda and Rosemary is a comforting yet sophisticated side that highlights the best of simple, wholesome ingredients. The smoky cheese, fragrant herbs, and creamy sauce elevate the humble sweet potato into something special. Whether you serve it for a family dinner, a festive holiday meal, or a cozy weekend gathering, this dish delivers warmth, flavor, and elegance in every bite.