Chili sweet potato gratin
Chili Sweet Potato
Last updated 6/12/2012 1:14:35 AM. Recipe ID 43556. Report a problem with this recipe.
Title: Chili sweet potato gratin
Yield: 6 Servings
2 cn (10-ounce) mild enchilada
-sauce (2 cups)
1 c Water
2 lg Garlic
Cloves; minced and mashed to
5 lg Sweet potatoes; (about 3 1/2
1 1/3 c Coarsely grated Monterey
-Jack cheese; (about 6
The following dish was inspired by a gratin served at Mesa Grill in
New York City. In that recipe six sweet potatoes are combined with a
chipotle chili and a quart of heavy cream for a rich and delicious
side dish. In our version a similarly sweet-hot balance is achieved
with the addition of enchilada sauce and cheese but no cream.
Preheat oven to 375F. In a large saucepan simmer enchilada sauce,
water, and garlic with salt to taste, stirring occasionally, 5
minutes. Peel potatoes and cut crosswise into 1/8-inch-thick slices.
In a 3-quart gratin or shallow baking dish layer one fourth of
potatoes in concentric circles, overlapping slightly, and sprinkle
with 1/3 cup cheese. Continue to layer remaining potatoes and cheese
in same manner, ending with cheese. Pour sauce slowly over potatoes,
letting it seep between layers, and bake gratin set in a shallow
baking pan (it may bubble over) in middle of oven 1 hour, or until
potatoes are tender. Gratin may be made 2 days ahead and chilled,
covered. Reheat gratin, covered, in oven.
Serves 6 to 8.
Gourmet November 1994
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