Saturday, January 5, 2013

Sweet Potato Gratin

I made this elegant and satisfying side dish for Christmas dinner.  At the end of the meal I realized it was worthy of much more than an occasional attendance at a few holiday meals.  The smokiness of the chipotle cream sauce is addicting.  This recipe comes from Bobby Flay's Mesa Grill Cookbook.
With less than a handful of ingredients, and a little time to slice the potatoes, this really goes together quickly.  The sweet potatoes absorb the chipotle infused whipping cream while they bake which produces a delightful flavor.

Sweet Potato Gratin
2 C heavy cream
1Tb chipotle chile puree
4 medium sweet potatoes, peeled and sliced 1/8" thick
Kosher salt and fresh ground pepper
Thinly sliced green onions for garnish  

Preheat the oven to 375 degrees.
Whisk together the cream and chipotle puree.
In a 10-inch square baking dish with 2-inch-high sides, arrange an even layer of potatoes on the bottom of the dish, drizzle with 3 tablespoons of the cream mixture, and season with salt and pepper.  Repeat with remaining potatoes, cream, and salt and pepper to form 9 to 10 layers. Press down on the gratin to totally submerge the potatoes in the cream mixture.
Cover with aluminum foil and bake for 30 minutes.  Uncover and continue baking for 30 to 45 minutes, until the cream has been absorbed, the potatoes are cooked through and the top is browned.  Remove from the oven and let rest for 10 minutes before slicing. 
Sprinkle with green onions before serving.  There is another reason why you might want to include this in your meal plan.  You can make, bake and refrigerate it the day before, then reheat before serving.
So simple, yet so delicious.

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