Sweet Potato Gratin with Smoked Chiles
Katie Johnson
ingredients
- 4 C heavy cream
- 1 canned chipotle pepper
- 6 medium sweet potatoes, peeled and sliced thin
- salt and freshly ground pepper
directions
1. Preheat the oven to 350 F.
2. In a blender, puree the cream and chipotle until smooth.
3. In a 10x10 inch casserole, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. May be prepared up to this point one half-hour ahead, covered, and refrigerated.
4. Bake for 1 hour, or until the cream has been absorbed and the potatoes are browned. May be prepared up to 1 day ahead, covered, and refrigerated.
5. To serve, reheat in a 350 F. oven for 12 minutes. Makes 8 to 10 servings.
Source: Katie Johnson
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