Title: Chili sweet potato gratin
 Categories: None
      Yield: 6 Servings
 
      2 cn (10-ounce) mild enchilada
           -sauce (2 cups)
      1 c  Water
      2 lg Garlic
           Cloves; minced and mashed to
           -a paste
      5 lg Sweet potatoes; (about 3 1/2
           -lbs)
  1 1/3 c  Coarsely grated Monterey
           -Jack cheese; (about 6
           -ounces)
 
  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