When it comes to holiday side dishes, Sweet Potato Gratin with Smoked Gouda and Rosemary is one of those recipes that stops conversation mid-sentence. The smoky richness of gouda, the earthy pine-kissed aroma of rosemary, and tender layers of creamy sweet potatoes come together in one bubbling, golden dish that’ll make even Grandma forget about her famous green bean casserole.
And honestly? This is one of those recipes I make when I want people to linger around the table just a little longer. It’s cheesy, cozy, and practically begs you to sneak “just one more spoonful.”
Table of Contents
Why You’ll Love This Sweet Potato Gratin with Smoked Gouda and Rosemary
- It’s holiday-worthy but easy enough for a Sunday family dinner.
- The flavor is rich, smoky, and slightly sweet, balancing comfort with sophistication.
- It feeds a crowd (10 servings!) so it’s perfect for Thanksgiving or Christmas.
- You can prep it ahead of time—because no one needs more stress on a holiday morning.
What Does Sweet Potato Gratin with Smoked Gouda and Rosemary Taste Like?
Imagine tender sweet potatoes wrapped in a creamy sauce that tastes like garlic, herbs, and a whisper of campfire smoke thanks to the gouda. Then add a crispy, cheesy topping that makes you fight over the corners of the casserole dish. It’s indulgent but still grounded in that earthy sweetness only sweet potatoes bring.
Ingredients You’ll Need for Sweet Potato Gratin with Smoked Gouda and Rosemary
The beauty of this Sweet Potato Gratin with Smoked Gouda and Rosemary is that it takes a handful of humble ingredients and transforms them into something rich and elegant. Here’s everything you’ll need, plus a few tips to make sure your gratin turns out perfectly cheesy and irresistibly creamy.
- Sweet Potatoes (3 lbs) – Choose medium-sized sweet potatoes that are firm with smooth skin. The natural sweetness pairs beautifully with the smoky cheese and rosemary. Thin slices are the secret—about ⅛ inch thick—so they cook evenly and soak up all that luscious cream sauce. If you’ve ever made my Apple Stuffed Acorn Squash Recipe, you know how I love combining earthy vegetables with cozy fall flavors. This gratin does the same, only with layers of creamy indulgence.
- Butter (4 tablespoons) – Adds richness and helps sauté the onion and garlic to build the base of the sauce. Unsalted butter works best so you can control the seasoning.
- Garlic (2 cloves) + Red Onion (1 small, finely diced) – These aromatics add depth and savoriness to balance the sweetness of the potatoes. Garlic brings warmth, while red onion melts into the sauce for a subtle tangy edge.
- All-Purpose Flour (1 tablespoon) – Just a touch thickens the cream mixture, creating that silky base that clings to every potato slice.
- Heavy Cream (1 cup) + Half and Half (1 cup, or whole milk) – This is where the indulgence happens. Heavy cream provides richness, while half and half lightens it slightly so the gratin doesn’t feel overly heavy. If you want a slightly lighter dish, you can swap half and half for whole milk.
- Fresh Rosemary (½ tablespoon, finely chopped) – Rosemary is the herb that ties the entire dish together. It brings an earthy, woodsy aroma that balances the sweetness of the potatoes and enhances the smokiness of the gouda. Always use fresh rosemary if you can—it makes a big difference.
- Smoked Paprika (1 teaspoon) + Ground Sage (¼ teaspoon) – These spices add warmth and depth. The smoked paprika especially plays beautifully with the gouda, reinforcing that subtle smoky flavor in every bite.
- Diamond Crystal Kosher Salt (½ teaspoon) + Black Pepper (¼ teaspoon, freshly ground) – Essential seasonings to keep the dish balanced. Using kosher salt ensures even seasoning throughout the sauce.
- Nutmeg (¼ teaspoon, freshly grated) – This little touch might surprise you, but nutmeg adds a gentle warmth and a slightly sweet spice that pairs beautifully with cream sauces.
- Asiago Cheese (⅓ cup, grated) – Sharp and nutty, Asiago adds complexity and keeps the gratin from tasting one-note.
- Smoked Gouda Cheese (1 cup, shredded, divided) – The star of this gratin. Smoked gouda brings a mellow smokiness that makes this dish unforgettable. Half goes into the sauce, while the rest melts into that golden, bubbly topping.
- Colby Jack Cheese (1 cup, shredded, divided) – Mild and creamy, Colby Jack balances out the sharpness of the Asiago and the smokiness of the gouda. It creates that gooey, stretchy layer of cheese we all secretly hope for in a gratin.
This ingredient list may look simple, but when combined, they create a layered, comforting dish that feels like the very definition of cozy. That’s the magic of Sweet Potato Gratin with Smoked Gouda and Rosemary—it’s rustic yet refined, everyday ingredients turned into something extraordinary.
How to Make Sweet Potato Gratin with Smoked Gouda and Rosemary (Step by Step)
Making Sweet Potato Gratin with Smoked Gouda and Rosemary is easier than it looks—it’s all about layering flavor in the sauce and making sure those potatoes cook up tender and creamy. Here’s exactly how to do it, step by step.
Step 1: Preheat the Oven
First things first—preheat your oven to 400°F. This ensures the casserole cooks evenly and develops that golden, cheesy crust on top. A hot oven is key for any gratin-style dish.
Step 2: Sauté the Aromatics
- In a large saucepan, melt 4 tablespoons of butter over medium heat.
- Add the minced garlic and diced red onion. Cook until softened and fragrant, about 5 minutes.
This step is where the foundation of flavor begins. The garlic brings warmth while the onion adds sweetness that balances the richness of the cheese.
Step 3: Build the Cream Sauce
- Sprinkle in the flour and stir to form a paste (this is your roux). Cook for about a minute to remove the raw flour taste.
- Slowly whisk in the heavy cream and half and half (or milk), stirring constantly to avoid lumps.
- Turn the heat up slightly and let the mixture simmer for 3–4 minutes until it starts to thicken and bubble.
Think of this as the velvety blanket that’s going to hug every slice of sweet potato in your Sweet Potato Gratin with Smoked Gouda and Rosemary.
Step 4: Season the Sauce
Once thickened, stir in:
- Asiago cheese (for nuttiness)
- Fresh rosemary (earthy, piney magic!)
- Smoked paprika, sage, nutmeg, salt, and pepper
This aromatic blend infuses the cream sauce with layers of flavor. Don’t skip letting the sauce cool slightly before adding more cheese later—otherwise, it may separate.
Step 5: Slice the Sweet Potatoes
While the sauce cools, peel and thinly slice the sweet potatoes into ⅛-inch rounds. A mandoline makes quick work of this, but a sharp knife does the job too. Try to keep the slices even so they cook at the same pace.
If you’ve ever made my Garlic Herb Roasted Potatoes, Carrots, and Zucchini, you know how important consistent slicing is for even roasting—it applies here, too!
Step 6: Layer the Dish
- Grease your 9×13 baking dish with butter or cooking spray.
- Arrange the potato slices in a neat circular pattern, overlapping slightly for a beautiful presentation. (If you prefer a rustic look, you can also toss the potatoes directly in the sauce and spread them evenly in the dish.)
Step 7: Add the Cheese Mixture
Now comes the star moment. Stir half of the smoked gouda and half of the Colby Jack into the cooled sauce. It won’t fully melt, and that’s exactly what we want—it will melt perfectly in the oven.
Pour the sauce evenly over the potatoes, making sure every slice is coated. Top with the remaining cheese for that irresistible bubbling crust.
Step 8: Bake to Perfection
- Cover the dish tightly with aluminum foil and bake for 45–50 minutes, or until the potatoes are fork-tender. A paring knife should slide in without resistance.
- Remove the foil and bake another 15–20 minutes, until the top is golden brown and bubbling.
Pro tip: For an extra crispy, browned top, switch to the broiler for 1–2 minutes at the end—but keep a close eye on it!
Step 9: Rest and Serve
Once baked, let the Sweet Potato Gratin with Smoked Gouda and Rosemary rest for 10–15 minutes before serving. This helps the sauce set slightly and makes cutting and serving much easier.
And that’s it! From the first layer of buttery sauce to the last golden-brown bubble, this step-by-step guide guarantees your gratin will be a showstopper.
👉 Jessica’s Tip: If you’re making this for a holiday meal, you can assemble the dish a few hours in advance, cover, refrigerate, and then bake when ready. Just add an extra 10–15 minutes of bake time to account for the cold dish going into the oven.
Tips and Tricks for Perfect Sweet Potato Gratin with Smoked Gouda and Rosemary
- Slice evenly. Uneven slices cook unevenly—thin and consistent is best.
- Don’t rush the sauce. Let it thicken before adding cheese or you’ll get watery gratin.
- Prep ahead. Assemble the dish, refrigerate, and bake when ready. Just add 10–15 minutes to cooking time.
- Make it extra golden. If you like those crispy cheese edges (who doesn’t?), broil for 1–2 minutes at the end.
Storage
- Refrigerator: Store leftovers in an airtight container up to 4 days.
- Freezer: Bake, cool completely, and wrap tightly. Freeze up to 2 months. Reheat covered in the oven.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes! Yukon Golds work beautifully, though you’ll miss that sweet-savory balance.
Can I swap out the cheeses?
Absolutely—Gruyère or Fontina would be lovely, but smoked gouda is the secret star.
Can I make this dairy-free?
Use full-fat coconut milk + a dairy-free cheese alternative, though the flavor will shift.
Conclusion
This Sweet Potato Gratin with Smoked Gouda and Rosemary is comfort food dressed up for the holidays. It’s the kind of dish that makes your kitchen smell heavenly, your table look abundant, and your guests very, very happy. Try it once, and I promise—it won’t just be a Thanksgiving side, it’ll become a year-round craving.
If you’re looking for more cozy holiday recipes, check out my Apple Stuffed Acorn Squash Recipe.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Sweet Potato Gratin with Smoked Gouda and Rosemary
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and comforting Sweet Potato Gratin featuring smoked gouda, fresh rosemary, and warm spices—perfectly creamy with a golden, cheesy crust.
Ingredients
3 lbs sweet potatoes, peeled and sliced ⅛-inch thick
4 tablespoons unsalted butter
2 cloves garlic, minced
1 small red onion, finely diced
1 tablespoon all-purpose flour
1 cup heavy cream
1 cup half and half (or whole milk)
½ tablespoon fresh rosemary, finely chopped
1 teaspoon smoked paprika
¼ teaspoon ground sage
¼ teaspoon freshly grated nutmeg
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup grated asiago cheese
1 cup shredded smoked gouda cheese, divided
1 cup shredded Colby Jack cheese, divided
Instructions
1. Preheat your oven to 400°F.
2. Melt butter in a large saucepan over medium heat.
3. Add garlic and red onion; sauté for about 5 minutes until softened and fragrant.
4. Stir in the flour to form a paste; cook for 1 minute.
5. Gradually whisk in heavy cream and half and half; simmer for 3–4 minutes until thickened.
6. Remove from heat and stir in asiago cheese, rosemary, paprika, sage, nutmeg, salt, and pepper.
7. Let the sauce cool slightly.
8. Peel and slice sweet potatoes into ⅛-inch rounds.
9. Grease a 9×13 baking dish and arrange the potatoes in overlapping layers.
10. Stir half of the smoked gouda and half of the Colby Jack into the cooled sauce.
11. Pour sauce evenly over the potatoes and top with remaining cheese.
12. Cover with foil and bake for 45–50 minutes until potatoes are tender.
13. Uncover and bake for an additional 15–20 minutes until golden and bubbling.
14. Optional: Broil for 1–2 minutes for a crispier top.
15. Let the gratin rest for 10–15 minutes before serving.
Notes
Use a mandoline for evenly sliced potatoes to ensure uniform cooking.
For a lighter dish, swap half and half with whole milk.
Assemble the gratin in advance and refrigerate until ready to bake—just increase bake time slightly.
Fresh rosemary is key—dried won’t deliver the same depth.
Watch closely if broiling at the end to prevent burning.
