Gouda Scalloped Sweet Potatoes

Ingredients

• 3-4 large sweet potatoes, sliced into thin even rounds

• 2 tablespoons salted butter

• 1/3 cup flour

• 2 cups milk

• 14oz smoked Gouda cheese

• 3 tablespoons adobo sauce

• 7 cloves of garlic, minced

• fresh ground salt & pepper

• fresh chopped parsley

Preheat oven to 375°F and spray a pan with cooking spray.

Place sliced sweet potatoes in rows. You don’t want them to be too tight, make sure you leave enough space so the sweet potato slices are slightly slanted.

In a pot add 2 tablespoons of butter and place over medium heat. Once butter melts, whisk in half of the flour and cook for 10-20 seconds until a paste forms, then very slowly add 2 cups of the milk, while you add the rest of the flour and continue to whisk away any lumps. You’ll need to whisk pretty vigorously but it should smooth out easily.

Once smooth, bring mixture to a low simmer for 5-10 minutes stirring often until sauce thickens up a bit. If it gets too thick, add more milk.

Once thick, turn off the heat and stir in 1 cup shredded Gouda cheese, garlic cloves and 3 tablespoons of the sauce from the can of chipotle chiles. Season with freshly ground salt and pepper to taste.

Pour the sauce evenly over the sweet potatoes to cover them. The sauce will thicken as it cooks.

Cover the pan with foil, then bake for 1 hour. The sweet potatoes are done when the middle sweet potatoes can be easily pierced with a fork.

Once they are done baking, remove the foil, sprinkle ½ cup Gouda cheese on top, then turn on the broiler in your oven and broil for 1-2 minutes or until cheese is nice and melted and slightly golden brown.

Remove from oven and garnish with fresh chopped parsley.