2 1/2 Pounds sweet potatoes, peeled and sliced into 1/8" thick discs

3 Tablespoons salted butter

3 Tablespoons all-purpose flour

2 Cups whole milk

1/2 teaspoon chipotle powder

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1 teaspoon salt

1/8 teaspoon pepper

2 8-ounce blocks of Wood River Creamery Gouda Gruyere cheese, grated with 1/2 Cup set aside.

1/4 Cup panko breadcrumbs

Additional paprika to sprinkle on top

Recipe and Photo Courtesy of Our Love Language is Food

Preheat the oven to 375°F.

Layer the sweet potato discs in a greased 8x8 pan. Add rows of sweet potato discs, overlap them, and continue to layer until you've used all of your potatoes (this will create around 8 layers of potatoes). Set aside.

Make the cheese sauce. In a medium saucepan over low heat, melt the butter and then whisk in the all-purpose flour to make a paste, stirring constantly. Slowly whisk in the milk and spices, allowing the mixture to simmer for about 5 minutes while continuing to stir. Stir 3/4 of the grated cheese (about 1 1/2 Cups) and continue to stir until melted and the sauce has thickened (about another 5 minutes). 

Pour the cheese sauce over the sweet potatoes. Slowly pour the sauce over the layers of sweet potatoes, allowing the sauce to settle between the layers.

Cover and bake. Cover the 8x8 pan with tinfoil and bake for 40 minutes.

Uncover and continue to bake. Remove the tinfoil and continue to bake for an additional 20 minutes.

Add the cheese and breadcrumb layer and finish baking. Mix the remaining grated cheese with the panko breadcrumbs and sprinkle over the top of the hot casserole. Sprinkle with a light dusting of paprika to add some color. Bake until the cheese is melted and bubbling (about 15 minutes more).

Rest before serving and enjoy! Allow the sweet potatoes to rest and set up for about 15 minutes before serving.