[CH] Sweet Potato Chile Gratin
RisaG (radiorlg@yahoo.com)
Fri, 30 Oct 2009 17:15:11 -0700 (PDT)
This was really good. Use a hotter chile if you wish, I used Ancho and the original recipe called for Chipotle. I was serving this to me and Trev so I used Ancho, which I know he can handle, but next time I'll use the chipotle. I think the smokiness would be terrific with the sweet potatoes.
Leftovers re-heat beautifully. I re-heated it tonight with great success.
Mmmm....
Sweet Potato Chile Gratin
2 cups heavy cream
1 tsp ancho chile powder*
3 medium sweet potatoes, peeled & sliced thin
Penzey's Brady Street Sprinkle**
Prehaet oven to 350 degrees F.
In a bowl, whisk together the ancho chile powder and the cream.
Brush an 8x8 pan with some olive oil, then put a layer of thinly sliced sweet potatoes on the bottom. Pour over 1/4 of the cream mixture, sprinkle with Brady Street, if you have it. If not, sprinkle with a bit of salt and pepper between layers. Add another layer of sweet potatoes, sprinkle with seasoning and then pour on next 1/4 cup of cream mixture. Continue until all sweet potatoes and cream mixture are used up.
Place on a rimmed baking sheet so that you don't have any spill over in the oven.
Bake at 350 for 1 hour. Remove and let sit for awhile until serving time. It is done when the potatoes are cooked through, are soft in the center and the top of the gratin is browned well. All cream mixture should be absorbed.
Risa's notes:
* Original called for one chipotle en adobo
** original called for just salt and pepper
Serves 4
adapted from Bold American Food by Bobby Flay
posted on 10/30/09