Chipotle Sweet Potato Gratin
Chipotle Sweet Potato Gratin
Prep Time: 20-30 min Cook Time: 1 hr 15 min Total Time: 1 hr 45 min
Serves: 10-12
Oven Temp: 375 degrees
Skip the typical overly sugary, marshmallow clad Thanksgiving sweet potato casserole and surprise your family and friends with a subtly spicy and decadently savory sweet potato gratin. I prefer it without a cheese topping, but if you’re looking to take it up another notch in the clogged artery section, add some sprinkled Gouda on top for the last 15-30 minutes of baking.
6 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick (best done on a mandolin)
4 cups heavy cream
2-3 heaping tablespoons of chipotle pepper puree/finely chopped chipotles in adobo sauce
Kosher salt
Ground black pepper
Gouda cheese, optional, shredded
Heat the oven to 375 F.
Whisk the cream and chipotle puree until smooth.
In a greased 9 x 13 in baking dish, arrange the potatoes in single, even layers. Season each layer with salt & pepper and top with approximately 4 tablespoons of the chipotle cream mixture.
Repeat with remaining potatoes and cream to fill the dish, approximately 12-14 layers.
Cover and bake for 30 minutes. Remove cover and continue baking an additional 30 minutes. If using, sprinkle with shredded Gouda cheese and bake an additional 15-30 minutes until the potatoes are cooked through (fork tender) and the top is browned. Cooking the potatoes completely is crucial to this dish.
