Food + Wine

Chipotle Cheddar Sweet Potato Gratin

Now that’s a tongue twister! (Feel free to call it whatever you want…) This is a delicious side dish perfect for the Thanksgiving table when you feel like changing things up a bit. If your family is super sensitive to spice, I would scrape the seeds from the chipotle peppers before adding them, otherwise I feel that the spice is balanced out well by the sweetness of the brown sugar and the richness of the cheese and cream.
It was inspired by a Bobby Flay dish, although I changed a few things…hope Bobby doesn’t mind! It’s a fairly easy recipe to prepare if you have a mandolin slicer. It can still be done without one, you just need to make sure to slice your potatoes as thinly as possible. Some food processors have a slicer attachment, which is another option.
Hope you enjoy it!

Here’s what you’ll need…
-2 1/2 cups or so of heavy cream (I’ve also used half&half, but don’t use anything less fatty than that)
-1 TB chipotle pepper puree (I buy the canned ‘chipotle in adobo’ and puree it, then mush it into a log shape at the bottom of a freezer baggie. Once frozen, I can cut off what I need and pop the rest back in the freezer. I do the same thing to TOMATO PASTE.)
-3 medium sweet potatoes, sliced very thinly (use your mandolin slicer if possible)
-7-10 oz of extra sharp cheddar cheese, grated, (must be extra sharp)
-Brown sugar
-Salt and Pepper
-Preheat your oven to 350 and grease a 8*8 inch baking dish.
-Mix your chipotle puree with the cream, set aside.
-Arrange about 1/4 of the potatoes in the dish and season with s&p, sprinkle with about 1/4 of the cheddar and some brown sugar, and pour about 1/4 of the cream mixture over. Repeat about 4 times, (I’ve done this in both more and less than 4 steps and it always comes out well, do whatever feels right to you.)
-Sprinkle with brown sugar to cover and bake about 1 hour, or until top is browned, cream is absorbed and potatoes are fork tender.

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