2 tablespoons butter
1 teaspoon garlic, minced
1 small onion, chopped
4 tablespoons all-purpose flour
1/2 cup chipotle-flavor creamy salsa
1 cup chicken stock
1 1/2 cups heavy whipping cream
Salt and black pepper to taste
2 pounds sweet potatoes
8 ounces Gouda cheese, shredded
8 ounces Havarti cheese, shredded
1/4 cup bread crumbs
Melt butter in a small saucepan. Add the garlic and onion. Once the onions caramelize, add the flour and chipotle salsa and stir for 1 minute. Add the chicken stock, heavy whipping cream, salt and black pepper. Stir occasionally and bring to a simmer.
Preheat oven to 325 degrees. Peel and slice sweet potatoes into 1/4-inch thick round coins. Spray a baking dish with non-stick cooking spray. In a separate bowl, mix together Gouda and Havarti cheese. Layer the sweet potatoes in the bottom of the baking dish, pour 1/3 of the sauce on top and sprinkle cheese on top. Repeat two more times, saving 1/4 cup mixed cheese. Cover the baking dish with foil and bake for 30 to 40 minutes. Remove the foil, sprinkle remaining cheese and bread crumbs. Place baking dish back into oven uncovered for an additional 10 to 15 minutes. Remove from oven and let it cool for 5 minutes before serving.
Source: Western Dairy Association