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Preheat your oven to 350°F (175°C).
Peel and thinly slice the sweet potatoes using a mandoline or sharp knife (about ⅛-inch thick).
Cook the bacon in a skillet over medium heat until crisp. Remove and set aside on paper towels to drain.
Lightly grease a baking dish or cast-iron skillet with olive oil or cooking spray.
Place the sweet potato slices in a large mixing bowl.
Add smoked paprika, cinnamon, nutmeg, arrowroot, salt, and pepper.
Drizzle with olive oil and toss well until evenly coated.
Arrange a single layer of sweet potato slices in the baking dish, slightly overlapping.
Sprinkle a small handful of Parmesan and chopped bacon, then pour a bit of coconut milk over the layer.
Continue layering — sweet potatoes, cheese, bacon, and coconut milk — until all ingredients are used.
For the top layer, finish with Gouda cheese, fresh rosemary, and a final sprinkle of bacon bits.
Cover the dish with foil and bake for 50 minutes, removing the foil halfway through to allow the top to brown.
The gratin is ready when the potatoes are tender, and the sauce is bubbling and creamy.
Let the dish cool for 15–20 minutes before serving — this helps it thicken and develop flavor.
Garnish with a little extra rosemary or a few crisp bacon pieces for presentation.
Serve warm alongside roasted chicken, grilled steak, or a fresh salad.